Yogurt-Marinated Lamb Kebabs With Lemon Butter

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2 cups plain whole-milk yogurt

1 1/2 cups water

2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes

1 1/2 teaspoons pure chile powder, such as ancho

1 teaspoon turmeric

1 large garlic clove, minced

1/2 teaspoon cayenne pepper

Kosher salt

6 1-by-2-inch strips of lemon peel

3 tablespoons ghee or unsalted butter, melted

2 tablespoons fresh lemon juice

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