10 lb leg of lamb
2 1/2 cup plain yogurt
1 tablespoon salt
1 tablespoon tumeric
2 tablespoon paprika
1/4 cup cumin
1/2 teaspoon cloves
1/2 teaspoon nutmeg
5 tablespoon veg oil

Bone the lamb and cut into 1" cubes. Combine all ingredients in a large bowl, mix, cover and refrigerate overnight. Skewer cubes and grill over charcoal about 7 min. per side.

Yield: 12 servings