8 servings (serving size: 1 kebab and 1 lemon wedge)
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
2 tablespoons chopped fresh mint
8 lemon wedges
How to Make It
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.