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Curried Lamb Kebabs with Raita

Curried Lamb Kebabs with Raita

Cooking Light MARCH 2001

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


  • 1 cup uncooked couscous
  • Raita:
  • 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
  • Kebabs:
  • 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.

Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 23%
  • Fat: 10.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1g
  • Protein: 33.6g
  • Carbohydrate: 40.7g
  • Fiber: 3.1g
  • Cholesterol: 77mg
  • Iron: 3.8mg
  • Sodium: 479mg
  • Calcium: 135mg

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Curried Lamb Kebabs with Raita Recipe