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Indian-Spiced Lamb Kebabs

Photo: Annabelle Breakey

Total time 30 mins

Serves 4 (serving size: 2 skewers)

The key to good kebabs is using very lean but tender meat; the top round is ideal (ask your butcher to cut it for you). A simple raita--—a sauce of yogurt with chopped cucumber and mint--goes well with this, as does naan flatbread warmed on the grill.


  • 3 medium zucchini
  • 2 red bell peppers
  • 1/4 cup plain Greek-style yogurt
  • 2 tablespoons chopped cilantro, plus sprigs for serving
  • 1 teaspoon garam masala*
  • 1 teaspoon kosher salt
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon cayenne
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 pounds lamb top round or sirloin, cut into 1-in. chunks

Nutrition Information

  • calories 379
  • caloriesfromfat 62 %
  • protein 29 g
  • fat 26 g
  • satfat 10 g
  • carbohydrate 5.5 g
  • fiber 1.4 g
  • sodium 459 mg
  • cholesterol 105 mg

How to Make It

  1. Heat a grill to high (about 450° to 550°). Cut zucchini and bell peppers into chunks about 1 in. wide. In a large bowl, stir together yogurt, chopped cilantro, garam masala, salt, curry powder, cayenne, lemon juice, and oil. Add lamb and vegetables and toss to coat.

  2. Thread lamb and vegetables onto 8 (10 in.) metal skewers, keeping some space between the pieces to help them cook evenly.

  3. Grill skewers until beginning to char and easy to turn, about 5 minutes, then turn as needed until lamb is medium-rare and vegetables are lightly charred but still tender-crisp, 8 to 10 minutes total.

  4. Transfer skewers to a platter and top with cilantro sprigs.

  5. *Find at well-stocked grocery stores and Indian markets.