Lamb Kebabs

Lamb Kebabs Recipe
Photo: Randy Mayor; Styling: Mindi Shapiro

Zesty marinades make for healthier grilling. Prepare these fragrant lamb kebabs tonight and serve them with rice and a green salad.

Yield:

4 servings (serving size: 2 kebabs)

Total time: 1 Hour, 12 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 1 Hour, 12 Minutes

Nutritional Information

Calories 201
Fat 11.9 g
Satfat 5.5 g
Monofat 4.8 g
Polyfat 0.5 g
Protein 21.7 g
Carbohydrate 0.4 g
Fiber 0.0 g
Cholesterol 71 mg
Iron 1.7 mg
Sodium 361 mg
Calcium 16 mg

Ingredients

6 tablespoons plain whole-milk yogurt
5/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 1/4 teaspoons grated peeled fresh ginger
1 teaspoon Madras curry powder
1/4 teaspoon ground cumin
1 large garlic clove, grated
1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces

Preparation

1. Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes.

2. Prepare grill to medium heat.

3. Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/8 teaspoon salt.

Corrine Trang,

Cooking Light

June 2010
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