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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 187
  • Fat: 5.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 29.6g
  • Carbohydrate: 3.4g
  • Fiber: 0.2g
  • Cholesterol: 73mg
  • Iron: 2.3mg
  • Sodium: 338mg
  • Calcium: 60mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spiced Lamb Kebabs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy