Spiced Lamb and Vegetable Kebabs with Cilantro-Mint Sauce

Spiced Lamb and Vegetable Kebabs with Cilantro-Mint Sauce Recipe
Photo: Randy Mayor; Stylist: Rose Nguyen

A bright sauce, made with mint, cilantro, lime juice, and peppers, brings out the fresh flavor in the lamb-and-veggie kebabs. For dessert, try ice cream with mango-cardamom sauce.


4 servings (serving size: 2 kebabs and 1 tablespoon sauce)

Recipe from

Cooking Light

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calories 256
Fat 13.3 g
Satfat 3.4 g
Monofat 6.6 g
Polyfat 1.8 g
Protein 24.9 g
Carbohydrate 9.4 g
Fiber 2.6 g
Cholesterol 76 mg
Iron 2.9 mg
Sodium 442 mg
Calcium 38 mg


1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 teaspoons grated peeled fresh ginger
2 teaspoons canola oil
1/2 teaspoon salt
2 garlic cloves, minced
1 (1-pound) boneless leg of lamb, trimmed and cut into 1-inch pieces
16 cherry tomatoes
16 (2-inch) pieces yellow bell peppers
16 (1/2-inch) wedges red onion
Cooking spray
1/2 cup cilantro leaves
1/4 cup mint leaves
2 tablespoons chopped green onions
2 tablespoons water
1 tablespoon canola oil
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 garlic clove, chopped
1 small jalapeño pepper, seeded and minced


1. Prepare grill to medium-high heat.

2. To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.

3. To prepare the sauce, combine cilantro and remaining ingredients in a blender; process until smooth. Serve with kebabs.

Ice cream with mango-cardamom sauce: Place 1 chopped peeled ripe mango, 2 tablespoons fresh lime juice, and 1/8 teaspoon ground cardamom in a food processor; process until smooth. Serve over ice cream.

Jackie Mills, MS, RD,

Cooking Light

May 2009