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
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.
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