Yogurt works double duty as marinade and dipping sauce in this easy dish.
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
How to Make It
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.
Very easy, made with on-sale top round of lamb so we got nice, tender cubes. Grilled on the bbq. Served with flax/oat bran pita halves "buttered" inside with Forty Spices hummus (rather than using the reserved marinade). Large-chop salad of tomato, cuke, red onion, kalamata, fat-free Greek dressing. Terrific warm-weather supper.
I made this with chicken as well for the first time (it was Easter and because I didn't plan ahead the grocery store was out of leg of lamb!).
I tasted the marinade before I put the chicken in and it did taste very bland. I added another clove of garlic and a few shakes of garlic salt. It made it much better but after marinating and grilling, it was still a bit bland. I might suggest seasoning with salt and pepper after marinating but before grilling.
I made the recipe with chicken instead of lamb. As I was mixing the marinade, I was worried that it would be bland, but it turned out to be very flavorful. I'm glad I tried it with chicken first, because figuring out how to get all the pieces to cook evenly on a skewer on a grill pan was trial and error. I will definitely try with lamb next time.
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