- 1 pound lean boneless leg of lamb
- 1/2 cup plain fat-free yogurt
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon curry powder
- 2 small onions
- 1 large green bell pepper, seeded and cut into 16 pieces
- 16 medium-size fresh mushrooms
- Cooking spray
- calories 257
- caloriesfromfat 32 %
- fat 9 g
- satfat 3.1 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 29.5 g
- carbohydrate 14.1 g
- fiber 2.2 g
- cholesterol 81 mg
- iron 0.0 mg
- sodium 201 mg
- calcium 0.0 mg
How to Make It
Trim fat from lamb; cut lamb into 1 1/4-inch cubes. Place lamb in a shallow dish. Combine yogurt, soy sauce, and curry powder; add to lamb, and stir to coat. Cover and marinate in refrigerator at least 2 hours.
Cook onions in boiling water to cover in a medium saucepan 10 minutes. Drain and cut each onion into 4 wedges.
Remove lamb from marinade; reserve marinade. Thread lamb, onion, bell pepper, and mushrooms alternately onto 8 (10-inch) skewers; brush with reserved marinade.
Coat a grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 10 minutes or to desired degree of doneness, turning kabobs once. Serve immediately.