Testi Kebab with Lamb and Vegetables

Ingredients

• ½ cup Greek yogurt
• 1 lb Lamb shoulder, cut into 1-inch cubes
• 1 medium Red onion, cut into 1-inch chunks
• 1 medium Green bell pepper, cut into 1-inch chunks
• 1 large Tomato, cut into 1-inch chunks
• 3 cloves Garlic, minced until pieces are pencil-tip size
• 1 teaspoon Ground cumin
• ½ teaspoon Paprika
• 1.5 tablespoon Butter
• 1 tablespoon Lemon juice

Instructions

1. 1

   Pat the lamb cubes dry with paper towels by pressing and rubbing them gently, so the surface feels completely dry to your touch — this helps them brown better.

2. 2

   In a large bowl, combine 0.5 cup Greek yogurt, the minced garlic, 1 teaspoon cumin, 0.5 teaspoon paprika, 1 tablespoon lemon juice, and a three-finger pinch each of salt and pepper, and stir with a spoon until the mixture is smooth and uniform.

3. 3

   Add the dried lamb cubes to the yogurt mixture and stir with a spoon until every cube is coated in the marinade, about 2 minutes of stirring.

4. 4

   Cover the bowl with a plate and place it in the refrigerator for at least 30 minutes while the lamb absorbs the flavors, so the meat becomes tender and seasoned throughout.

5. 5

   Remove the lamb from the refrigerator and let it sit on the counter, uncovered, for 5 minutes so it comes closer to room temperature for even cooking.

6. 6

   Soak a 10-inch terra cotta clay pot (a testi) in a large bowl of cool water for 30 minutes before you plan to cook, so the pot absorbs water and won't crack from the heat.

7. 7

   Remove the wet clay pot from the water, place it on a stovetop burner set to medium heat, and let it warm for 2 minutes — you will see the exterior begin to steam slightly.

8. 8

   Add 1.5 tablespoons butter to the inside of the warmed clay pot and swirl it around until it melts and coats the bottom and sides, about 30 seconds of tilting and swirling.

9. 9

   Pour the marinated lamb and all the yogurt marinade clinging to it into the buttered clay pot and stir once or twice with a wooden spoon to distribute the meat evenly.

10. 10

    Scatter the 1-inch onion chunks, 1-inch green pepper chunks, and 1-inch tomato chunks over and around the lamb in a single layer, so the vegetables steam with the meat.

11. 11

    Reduce the heat to medium-low and cover the clay pot with its fitted terra cotta lid, pressing it firmly so no steam escapes — you want the dish to cook in its own sealed steam.

12. 12

    Cook covered for 35 to 40 minutes, listening for a gentle, steady bubbling sound inside — resist opening the lid, as this releases steam and extends cooking time.

13. 13

    After 35 minutes, lift the lid away from your face (steam will escape) and check that the lamb is tender enough to break apart with a wooden spoon and the vegetables are soft.

14. 14

    If the lamb is still firm, cover the pot again and cook for another 5 minutes, then test once more.

15. 15

    Carefully remove the clay pot from the heat using an oven mitt or thick towel in each hand, as the pot and lid are very hot — place it on a heat-safe trivet or wooden board.

16. 16

    Using a spoon, gently crack the top of the clay lid by tapping it near the edge with a spoon handle until it breaks into large pieces — the dramatic reveal is part of the experience.

17. 17

    Divide the lamb, vegetables, and sauce between two shallow bowls or plates, spooning the steaming broth over each portion so every bite is moist and flavorful.

Tools you’ll need

• 10-inch terra cotta clay pot (testi) with fitted lid
• Large bowl for marinating
• Paper towels
• Spoon for stirring
• Wooden spoon for cooking
• Cutting board
• Chef's knife
• Oven mitts or thick towels
• Heat-safe trivet or wooden board
• Two shallow serving bowls or plates

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