*******So I'm dying to make this recipe for lamb kebabs, but live in an apartment with no charcoal grill. *******
1 pound plain yogurt (regular or lowfat)
1/4 cup olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Cut the lamb in 1 1/2-inch cubes (you’ll have about 20) and add it to the yogurt, making sure it is covered with the marinade. Cover the mixture plastic wrap and refrigerate overnight or for up to two days.
Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill. Cut the red onion in 8 pieces and separate each piece into three or four sections. Loosely thread three or four pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning two or three times, until the lamb is medium-rare.
*******Can I use my oven broiler in lieu of the charcoal grill? And if so, how long would I need to cook the lamb kebabs for medium rare, the same 10-15 minutes as with a grill, or longer/shorter? Thanks in advance!*******