Photo: Randy Mayor; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 2 skewers)

How to Make It

Step 1

Combine ginger, olive oil, cumin, coriander, 1/4 teaspoon kosher salt, minced garlic, and lamb; toss. Thread lamb, cherry tomatoes, cucumber slices, and mint leaves alternately onto skewers. Coat with cooking spray; sprinkle with 1/4 teaspoon salt. Place skewers on a grill rack coated with cooking spray. Grill 6 minutes (for medium-rare) or until done, turning skewers occasionally for an even char.

Step 2

Note: If using wooden skewers, soak them in water for 20 minutes before grilling.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

Really good

JenE17
September 12, 2015
My market didn't have boneless leg of lamb, so I got a lamb steak (very lean) and only had to remove one small center bone.  We had our kebabs with roasted garlic couscous and steamed green beans.  Would definitely have this again.

JenE17's Review

daneanp
October 11, 2014
The spices on here were great. We used zucchini instead of cucumber, but followed the recipe otherwise.