Spicy Lamb Kebabs

The yogurt-based marinade would also work well with cubed beef sirloin steak.

Yield: 8 servings (serving size: 1 kebab and 1 lemon wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 29%
  • Fat: 5.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.8g
  • Carbohydrate: 3.5g
  • Fiber: 0.4g
  • Cholesterol: 73mg
  • Iron: 2.2mg
  • Sodium: 528mg
  • Calcium: 52mg


  • 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


  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.
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