Serves: 4
Total Calories: 682

1 cup plain yogurt, whole-milk
1/4 cup olive oil, extra-virgin
2 cloves garlic, minced
1 teaspoon red pepper flake, or 2 teaspoons Aleppo pepper flakes
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 1/2 pounds boned loin of pork, or shoulder of lamb, cut into 1-inch cubes (include some fatty pieces)
8 tomatoes, fresh, ripe plum or small round tomatoes
12 bull's horn peppers (see Glossary), stemmed
2 tablespoons sumac, , ground, for serving (optional)
4 pita bread

1. Combine the yogurt, oil, garlic, pepper flakes, salt, and pepper in a nonreactive bowl. Add the lamb and toss to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, stirring once or twice.

2. Preheat the grill to high.

3. When ready to grill, remove the lamb from the marinade and thread onto the thin skewers, alternating lean and fatty pieces. Thread the tomatoes onto a separate, flat skewer and the peppers onto another flat skewer. Oil the grill grate, then arrange all the kebabs on the hot grate, and grill, turning with tongs, until the skins on the vegetables are blistered and browned and the lamb is browned and done to taste, 8 to 12 minutes in all) for well-done.

4. Using a pita to protect your hand, unskewer the lamb and vegetables onto serving plates, dividing the vegetables evenly. Serve immediately, accompanied by sumac (if using) for sprinkling.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 682
Calories from Fat: 280

More Recipes from the The Barbecue Bible Cookbook:
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Armenian Shish Kebab
Australian Lamb Steaks With Sichuan Pepper Rub
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Exotic Yogurt and Saffron Marinated Lamb Chops / Shishlik
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Lamb Chops Stall #26
Lamb With Onion-Mustard Sauce / Dibi
Lamb and Tomato Kebabs
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Mexican Pit-Barbecued Lamb / Barbacoa
Moroccan Barbecued Lamb / Mechouie
Moroccan Lamb Kebabs
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Onion Water Lamb Chops / O Be Peyaz
Rack of Lamb Ciragan Palace
Roisseried Leg of Lamb With Lemon and Butter
Souvlaki Flambeed With Metaxa
The Real Turkish Shish Kebab