Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 0

Zesty marinades make for healthier grilling. Prepare these fragrant lamb kebabs tonight and serve them with rice and a green salad.

Corrine Trang
Recipe by Cooking Light June 2010

Gallery

Credit: Randy Mayor; Styling: Mindi Shapiro

Recipe Summary

total:
1 hr 12 mins
Yield:
4 servings (serving size: 2 kebabs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes.

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  • Prepare grill to medium heat.

  • Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/8 teaspoon salt.

Nutrition Facts

201 calories; fat 11.9g; saturated fat 5.5g; mono fat 4.8g; poly fat 0.5g; protein 21.7g; carbohydrates 0.4g; fiber 0g; cholesterol 71mg; iron 1.7mg; sodium 361mg; calcium 16mg.
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