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Spicy Lamb Kebabs

Tina Cornett
Yield 8 servings (serving size: 1 kebab and 1 lemon wedge)
The yogurt-based marinade would also work well with cubed beef sirloin steak.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Prepare grill to medium-high heat.

  3. 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.