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Yogurt-Marinated Lamb Kebabs

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.

Cooking Light JUNE 1996

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


  • 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


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.

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

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Yogurt-Marinated Lamb Kebabs recipe