Curried Lamb Kebabs with Raita



4 servings (serving size: 1 lamb kebab, 1/4 cup raita, and 3/4 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 388
Caloriesfromfat 23 %
Fat 10.1 g
Satfat 2.8 g
Monofat 4.8 g
Polyfat 1 g
Protein 33.6 g
Carbohydrate 40.7 g
Fiber 3.1 g
Cholesterol 77 mg
Iron 3.8 mg
Sodium 479 mg
Calcium 135 mg


1 cup uncooked couscous
2 tablespoons diced seeded peeled cucumber
2 tablespoons chopped fresh mint
1 teaspoon lemon juice
1/8 teaspoon salt
1 (8-ounce) carton plain fat-free yogurt
1 garlic clove, minced
1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces
1 tablespoon curry powder
2 teaspoons olive oil, divided
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 cup (1/2-inch) pieces yellow bell pepper
16 large cherry tomatoes
Cooking spray


Prepare couscous according to package directions, omitting salt and fat. Set aside.

While couscous is standing, prepare raita. Combine cucumber and next 5 ingredients (cucumber through garlic) in a small bowl; cover and chill.

Prepare broiler or grill.

To prepare the kebabs, combine lamb, curry, 1 teaspoon oil, sugar, 1/2 teaspoon salt, and red pepper in a medium bowl; toss well. Combine 1 teaspoon oil, bell pepper, and tomatoes in a bowl; toss well. Thread lamb, bell pepper, and tomatoes alternately onto 4 (10-inch) skewers.

Place kebabs on broiler pan or grill rack coated with cooking spray; cook 7 minutes on each side or until done. Serve kebabs with raita and couscous.

March 2001
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