Lamb Skewers with Yogurt Sauce

Becky Luigart-Stayner

In the style of Asian hot pot dishes, the lamb in this recipe developed by Chef Terrance Brennan is cooked at the table in a pot of simmering broth.

Yield: 8 servings (serving size: about 3 ounces lamb and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 24%
  • Fat: 4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 21.7g
  • Carbohydrate: 5g
  • Fiber: 0.3g
  • Cholesterol: 55mg
  • Iron: 2mg
  • Sodium: 436mg
  • Calcium: 106mg

Ingredients

  • 1 medium cucumber, peeled, seeded, and chopped (about 8 ounces)
  • 1/8 teaspoon salt
  • 1 1/2 cups plain fat-free yogurt
  • 1 tablespoon chopped fresh or 1 teaspoon dried dill
  • 1 tablespoon dried oregano
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced
  • 2 pounds boned leg of lamb
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. Place cucumber in a blender; process until smooth. Place cucumber in a sieve; sprinkle with 1/8 teaspoon salt. Drain 1 hour. Combine cucumber, yogurt, and next 5 ingredients (yogurt through garlic) in a small bowl; stir until well-blended.
  2. Trim fat from lamb; cut into 1-inch cubes. Combine the broth, 1/4 teaspoon salt, and pepper in a medium saucepan. Bring to a boil; cook 2 minutes. Pour into fondue pot; simmer over medium flame. Pierce lamb with skewer; cook in broth mixture until desired degree of doneness is reached. Serve with yogurt sauce.
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