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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 464
  • Calories from fat: 25%
  • Fat: 12.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1g
  • Protein: 35.4g
  • Carbohydrate: 53.1g
  • Fiber: 4.3g
  • Cholesterol: 76mg
  • Iron: 5mg
  • Sodium: 390mg
  • Calcium: 116mg


  • 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


  1. Trim fat from lamb. Cut lamb into 1-inch pieces; set aside.
  2. 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.
  3. 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.
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