Zesty marinades make for healthier grilling. Prepare these fragrant lamb kebabs tonight and serve them with rice and a green salad.
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
How to Make It
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.
Prepare grill to medium heat.
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.