Lamb Kebabs

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 11.9g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 21.7g
  • Carbohydrate: 0.4g
  • Fiber: 0.0g
  • Cholesterol: 71mg
  • Iron: 1.7mg
  • Sodium: 361mg
  • Calcium: 16mg

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. 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. 2. Prepare grill to medium heat.
  3. 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.
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