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Spiced Lamb Kebabs

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 20 mins
Total time 1 hr, 20 mins

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

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

Nutrition 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

How to Make It

  1. 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.