Lamb Kebabs with Yogurt Sauce

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

 

 

Yield:

8 kebabs

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 313
Fat 21 g
Satfat 8 g
Protein 24 g
Carbohydrate 10 g
Fiber 2 g
Cholesterol 82 mg
Sodium 230 mg

Ingredients

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

Preparation

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.

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.

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.

Note:

June 2008