Spiced Lamb Kebabs

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Spiced Lamb KebabsRecipe
Photo: John Autry; Styling: Leigh Ann Ross

Yogurt works double duty as marinade and dipping sauce in this easy dish.

4 servings (serving size: 2 skewers and 3 tablespoons sauce)


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1 1/4 cups plain fat-free Greek yogurt
1 teaspoon ground cumin
1/2 teaspoon hot paprika
1 garlic clove, minced
1 pound boneless leg of lamb, trimmed


Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

Combine yogurt, cumin, paprika, and garlic in a bowl. Cut lamb into 24 (1-inch) cubes; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lamb and 1/2 cup yogurt mixture in a zip-top plastic bag (refrigerate the remaining yogurt mixture); seal and marinate in refrigerator at least 1 hour. Remove lamb, and discard marinade. Thread 3 lamb pieces onto each of 8 (10-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Arrange 4 skewers on pan; cook for 7 minutes or until desired degree of doneness, turning frequently. Remove from the pan. Repeat with remaining skewers. Serve with remaining yogurt mixture.

Created date

April 2011

Nutritional Information

Calories 187
Fat 5.2 g
Satfat 1.8 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 29.6 g
Carbohydrate 3.4 g
Fiber 0.2 g
Cholesterol 73 mg
Iron 2.3 mg
Sodium 338 mg
Calcium 60 mg