Yogurt-Marinated Lamb Kebabs

Photo: Oxmoor House
Embrace the flavors of the sun-drenched Mediterranean with these flavorful lamb kebabs.  Marinate lamb, zucchini, tomatoes, and onion in yogurt and seasonings, then grill or broil until done, and serve with couscous.

Yield:

2 servings (serving size: 1 lamb kebab, 1 vegetable kebab, and 1 cup couscous)

Recipe from

Nutritional Information

Calories 464
Caloriesfromfat 25 %
Fat 12.8 g
Satfat 3.1 g
Monofat 6.5 g
Polyfat 1 g
Protein 35.4 g
Carbohydrate 53.1 g
Fiber 4.3 g
Cholesterol 76 mg
Iron 5 mg
Sodium 390 mg
Calcium 116 mg

Ingredients

1/2 pound lean boned 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

Preparation

Trim fat from lamb. Cut lamb into 1-inch pieces; set aside.

Combine yogurt and next 7 ingredients (yogurt through garlic) in a large zip-top plastic bag. Add lamb, zucchini, tomatoes, and onion wedges; seal, and marinate in refrigerator 8 hours, turning bag occasionally. Remove lamb and vegetables from bag, reserving marinade.

Thread lamb onto 2 (10-inch) skewers. Thread zucchini, tomatoes, and onion wedges onto 2 (10-inch) skewers. Prepare grill or broiler. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done, basting occasionally with reserved marinade. Serve kebabs with couscous.

Note:

June 1996