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Lamb Kebabs with Yogurt Sauce

Prep time 15 mins
Cook time 15 mins

8 kebabs

At 95¢ a serving, these colorful Mediterranean-style lamb skewers are a great choice for outdoor entertaining.      


  • Yogurt Sauce:
  • 1/2 cup plain yogurt
  • 1/4 cup plus 2 Tbsp. sour cream
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon cumin
  • 1 tablespoon chopped parsley
  • Salt and pepper
  • Kebabs:
  • 2 pounds lean lamb, cut into 2-inch chunks
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 2 tablespoons olive oil, plus more for brushing
  • 1 small eggplant (about 12 oz.), cut into 1-inch cubes
  • 1 red bell pepper, stemmed, seeded, cut into 1-inch pieces
  • 1 yellow bell pepper, stemmed, seeded, cut into 1-inch pieces
  • 1/2 pint cherry tomatoes

Nutrition Information

  • calories 313
  • fat 21 g
  • satfat 8 g
  • protein 24 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 82 mg
  • sodium 230 mg

How to Make It

  1. Make sauce: Stir yogurt, sour cream and lime juice in a bowl until blended. Add garlic, cumin and parsley; season with salt and pepper. Serve at room temperature or cover and chill.

  2. Make kebabs: Prepare a charcoal fire and let burn to a gray ash. Toss lamb with cumin, salt, pepper and oil. Thread lamb onto 8 metal skewers, dividing evenly and alternating with eggplant, peppers and tomatoes.

  3. Brush kebabs with oil; season with salt and pepper. Set grill 6 inches from heat. Grill, turning, until lamb is browned and firm, 12 to 15 minutes; serve warm.