Yogurt Skewers

Preparation:

Preparation: In addition to the preparation and cooking time, you need to allow for 12 hours for the marinade. Furthermore, the lamb meat must be lean and cut into cubes. Prepare the marinade: wash and dry the lemon. Grate the zest, then juice it. Whisk all ingredients together and pour into a polyethylene bag. Add the cubes of lamb meat and close the bag well with a string. Shake so that the meat is well seasoned with the sauce. Put the bag in the refrigerator for twelve hours. After the marinade time, peel the onions, immerse them in boiling water for three minutes, then drain. Wash the pepper, cut it in half lengthwise. Remove the peduncle, the white filaments and the seeds, cut it into cubes. Remove the sandy part of the mushroom stem, wash them, like tomatoes. Cut these in two. Remove the lamb from the marinade. Set the marinade aside in a saucepan. Sprinkle four skewers with oil and thread the meat, mushrooms, onions, pepper, tomatoes and bay leaves on them, alternating colors. Cover the aluminum drip pan. Brush the skewers with oil and cook them for about fifteen minutes under the grill, turning them once. While the lamb is cooking, slowly heat the marinade, stirring occasionally. Pour it into a gravy boat. Serve on a bed of boiled rice. Recommended wine: Cannonau di Sardegna.