Mixed Meat Kababs with Chili Yogurt Sauce 
Tennessee Recipes (March - April 2005)
For the Kabobs:
- 3/4 pound beef ribeye, cut into 1-inch cubes
- 3/4 pound pork loin, cut into 1-inch cubes
- 3/4 pound lamb shoulder, cut into 1-inch cubes
- 1 sweet onion, cut in very large dice
- 2 cloves garlic, chopped
- Juice of 3 oranges
- 1/4 cup olive oil
- Salt and freshly ground black pepper
For the sauce:
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1 tablespoon chili powder
- Salt and freshly ground black pepper
Skewer alternating meat cubes and onions onto large metal skewers. Place in a large baking dish. In a small bowl, whisk together garlic, juice, oil and seasonings. Pour over kebabs and refrigerate overnight.
Meanwhile, prepare sauce. In a dry skillet over medium-high heat, add cumin and chili powder. Allow to toast for two minutes or until lightly browned and aromatic, stirring constantly. Set aside to cool. Whisk together yogurt and garlic. Add seasonings and refrigerate until ready to serve.
Place kebabs on hot grill and allow to cook 6-8 minutes for medium doneness. Turn once or twice. Put on serving platter and serve warm with sauce on the side. Yield: 6 servings.
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