Spicy Lamb Kebabs

Spicy Lamb Kebabs Recipe
Tina Cornett
The yogurt-based marinade would also work well with cubed beef sirloin steak.


8 servings (serving size: 1 kebab and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 163
Caloriesfromfat 29 %
Fat 5.2 g
Satfat 1.8 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 24.8 g
Carbohydrate 3.5 g
Fiber 0.4 g
Cholesterol 73 mg
Iron 2.2 mg
Sodium 528 mg
Calcium 52 mg


1 cup plain fat-free yogurt
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 1/2 tablespoons grated peeled fresh ginger
2 teaspoons paprika
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, minced
2 1/2 pounds boneless leg of lamb, trimmed and cubed
Cooking spray
2 tablespoons chopped fresh mint
8 lemon wedges


Combine first 11 ingredients in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator for 3 hours, turning bag occasionally.

Prepare grill to medium-high heat.

Remove lamb from bag, and discard marinade. Thread lamb onto 8 (10-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning occasionally. Place kebabs on a platter; sprinkle with mint. Serve with lemon wedges.

Joanne Weir,

Cooking Light

July 2005
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