Curry Yogurt Lamb

$ 0


Years ago, Martha Stewart showed the world on her TV Cooking School show how to use honey and yogurt in marinades. Since yogurt is a fermented product, marinating with yogurt will tenderize your meat and vegetables as well as make them more digestible.  This recipe is based on a classic Martha recipe on lamb on skewers.  It's a crowd pleaser.



  • 2 pounds organic free range humanely treated boneless leg of lamb, cut into 1 1/2-inch pieces
  • 2 large organic zucchini, cut into 1 1/2-inch thick rounds
  • 2 large organic summer squash, cut into 1 1/2-inch thick rounds
  • Coarse salt and freshly ground pepper
  • 1 cup whole milk organic yogurt, preferably Greek-style
  • Zest and juice of 1/2 organic lime
  • 1/2 teaspoon Bee Wild Gallberry honey
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 2 tablespoons finely chopped organic onion
  • 2 tablespoons roughly chopped fresh organic mint leaves


  1. Lightly season lamb and squash with salt and pepper
  2. Combine last 7 ingredients in an extra large resealable bag
  3. Add lamb and squash to bag and massage so that the marinade covers all the squash and lamb
  4. Marinate 6-24 hours
  5. Prepare lamb and squash for grilling
  6. We recommend 4-5 pieces of lamb per skewer (could be metal or soaked bamboo skewers)
  7. Alternate 2 pieces of zucchini with 2 pieces of yellow squash on separate skewers
  8. Grill squash skewers, turning frequently, for 10-12 minutes
  9. Grill lamb skewers for 4 minutes each side, to have the lamb at medium temperature
  10. Remove from grill and serve immediately

Recipe and photo reprinted with the permission of John Wright of Bee Wild Buzz

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