This lamb kabob recipe features cubes of lamb marinated in a mixture of yogurt, curry powder and soy sauce, then grilled on skewers with onion, bell pepper and mushrooms. You'll need to let the lamb marinate in the yogurt mixture for at least 2 hours.
1 pound lean boneless leg of lamb
1/2 cup plain fat-free yogurt
1 tablespoon low-sodium soy sauce
1 teaspoon curry powder
2 small onions
1 large green bell pepper, seeded and cut into 16 pieces
16 medium-size fresh mushrooms
How to Make It
Trim fat from lamb; cut lamb into 1 1/4-inch cubes. Place lamb in a shallow dish. Combine yogurt, soy sauce, and curry powder; add to lamb, and stir to coat. Cover and marinate in refrigerator at least 2 hours.
Cook onions in boiling water to cover in a medium saucepan 10 minutes. Drain and cut each onion into 4 wedges.
Remove lamb from marinade; reserve marinade. Thread lamb, onion, bell pepper, and mushrooms alternately onto 8 (10-inch) skewers; brush with reserved marinade.
Coat a grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 10 minutes or to desired degree of doneness, turning kabobs once. Serve immediately.