Lamb Kabobs with Yogurt Marinade

Lamb
1. Trim the white membrane off of a large piece of lamb (this is not totally necessary but apparently reduces the toughness and gamey flavor), and cut the trimmed meat into approx. 1.5 in cubes.
2. Set meat aside.

Yogurt marinade
There are lots of different options here.  This is the general recipe, but you can use almost any herb, spice, or flavoring that you want.  The yogurt penetrates the meat to tenderize it and leaves a tart and slightly creamy flavor when cooked.  Additional spices add interest.  Measurements are very rough.

Combine:
1 c. plain yogurt
2 tbs fresh rosemary, minced
2-3 tbs fresh mint, minced
2 tbs pomegranate syrup (the potluck kabobs were actually made with cherry syrup--the kind made from real fruit, not grenadine, but pomegranate syrup is significantly easier to find.)
juice of one lemon
1 tbs cinnamon
1.5 tsp coriander
1.5 tsp black pepper

Cut one red onion into 1/8 wedges, then half each of these.  Briefly microwave or steam the onions in order to partially cook them. 

Put lamb, onions and marinade in ziplock bag.  Mix to make sure that all meat is well-coated. Refrigerate for several hours.

Soak bamboo kabob sticks in water for 5-10 minutes.  Dry skewers with paper towels, then fill each with alternating pieces of lamb and onion.  I usually put about four pieces of meat on each skewer. 

Cook on a grill, or broil in an oven.  Flip kabobs after 6-8 minutes.  Continue to cook until desired doneness is reached.