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Lamb Kebabs

Photo: Randy Mayor; Styling: Mindi Shapiro
Total time 1 hr, 12 mins
Yield

4 servings (serving size: 2 kebabs)

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

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

Nutrition 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

How to Make It

  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.