Buy meat on sale and marinate, then label and freeze them until you’re ready to grill, saut
Ingredients
2 pounds of lamb shoulder meat, trimmed of fat, cut into 1-inch cubes
1 cup plain yogurt
2 garlic cloves, roughly chopped
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons crushed red pepper flakes
Zest of 1 lemon
2 tablespoons extra virgin olive oil
Instructions
Defrost the meat, skewer it, season with salt and pepper, and then grill or broil. Serve with minted orzo and feta cheese.
