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.
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
2 cups cooked couscous
How to Make It
Trim fat from lamb. Cut lamb into 1-inch pieces.
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.