Yield: 2 cups
- 3 cloves garlic, peeled
- 1 – 16oz Bellwether Farms Plain Sheep Milk Yogurt
- ½ cup fresh mint leaves
- 2 tsp. ground cumin
- 2 tsp. chili flake
Add the garlic, yogurt, mint, cumin and chili flake to the work bowl of a food processor and process until smooth.
For leg of lamb: Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture.
For lamb or chicken kabobs: Rub marinade over all pieces of meat.
Cover and refrigerate for at least 8 hours, or overnight.