Submitted by: L. from Los Angeles, California
Yield: 4 servings
Combine the wine, oil, and the four spices and allow to macerate for a few minutes.
Stir together thoroughly and add 2 tablespoons of this mixture to the yogurt. Refrigerate yogurt mixture until serving time.
Mix remainder of spiced wine and oil with the lamb cubes and marinate for 15 minutes at room temperature, or longer in the refrigerator.
If using barbecue grill, start coals. If using broiler, heat broiler.
Drain lamb and reserve the marinade. Assemble the skewers. Alternate lamb, zucchini, and mushroom on 4 skewers.
Grill, or broil, 4 inches from heat, 5 minutes per side, basting twice with reserved marinade.
Serve over hot cooked rice, Armenian rice, or with pilaf. Serve the yogurt mixture on the side for dipping the meat.
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A recipe for Armenian rice is also listed on this website.
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The meat and veggies cooked nicely on the grill. I think some people would really like the recipe. For me it was too bland and I will try a recipe with bolder spices next time.