Spiced Lamb Kebabs

Photo: John Autry; Styling: Leigh Ann Ross
Yogurt works double duty as marinade and dipping sauce in this easy dish.

Yield:

4 servings (serving size: 2 skewers and 3 tablespoons sauce)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Calories 187
Fat 5.2 g
Satfat 1.8 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 29.6 g
Carbohydrate 3.4 g
Fiber 0.2 g
Cholesterol 73 mg
Iron 2.3 mg
Sodium 338 mg
Calcium 60 mg

Ingredients

1 1/4 cups plain fat-free Greek yogurt
1 teaspoon ground cumin
1/2 teaspoon hot paprika
1 garlic clove, minced
1 pound boneless leg of lamb, trimmed

Preparation

Combine yogurt, cumin, paprika, and garlic in a bowl. Cut lamb into 24 (1-inch) cubes; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lamb and 1/2 cup yogurt mixture in a zip-top plastic bag (refrigerate the remaining yogurt mixture); seal and marinate in refrigerator at least 1 hour. Remove lamb, and discard marinade. Thread 3 lamb pieces onto each of 8 (10-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Arrange 4 skewers on pan; cook for 7 minutes or until desired degree of doneness, turning frequently. Remove from the pan. Repeat with remaining skewers. Serve with remaining yogurt mixture.

Note:

Marge Perry,

May 2011