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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Spiced Lamb Kebabs

Yogurt works double duty as marinade and dipping sauce in this easy dish.

Cooking Light MAY 2011

  • Yield: 4 servings (serving size: 2 skewers and 3 tablespoons sauce)
  • Hands-on:20 Minutes
  • Total:1 Hour, 20 Minutes

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.

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
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Spiced Lamb Kebabs recipe

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