Yogurt-Marinated Lamb Kebabs

Kebabs create a mouthwatering variation to the routine appearance of your dinner plate, and they're more time-friendly. Because they cook so fast, you'll be able to enjoy your guests instead of standing over a hot grill.


2 servings (serving size: 2 kebabs and 1 cup couscous)

Recipe from

Oxmoor House


1/2 pound lean boneless leg of lamb
1/4 cup plain fat-free yogurt
1 tablespoon finely chopped onion
2 teaspoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon dried rosemary
1/2 teaspoon pepper
1/4 teaspoon salt
1 garlic clove, minced
2 cups (1-inch) sliced zucchini
6 large cherry tomatoes
1 small onion, cut into 4 wedges
Cooking spray
2 cups cooked couscous


1. Trim fat from lamb. Cut lamb into 1-inch pieces.

2. Combine yogurt and next 7 ingredients in a large zip-top plastic bag. Add lamb; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove lamb from bag, reserving marinade.

3. Thread lamb, zucchini, tomatoes, and onion wedges alternately onto 4 (10-inch) skewers.

4. Prepare grill.

5. Place kebabs on a grill rack coated with cooking spray; grill 7 minutes on each side or until done, basting occasionally with reserved marinade. Serve kebabs with couscous.

Note: If using wooden skewers, soak them in water 30 minutes before grilling.


March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note