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Step 1 of 3
Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
Ingredients for this step (8 servings)
- 910gkefir, or 32 ounces whole milk plain yogurt
- 8smashed garlic cloves
- 3tbspkosher salt
Step Timer
180:00