We parboiled the potatoes so they'd be done at the same time as the lamb cubes.

Recipe by Cooking Light August 2001


Recipe Summary

8 servings (serving size: 1 1/2 kebabs)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain and set aside.

  • Combine cumin and next 8 ingredients (cumin through garlic); add lamb, tossing to coat. Cover and refrigerate 20 minutes.

  • Thread 4 lamb pieces, 2 potato halves, and 2 onion pieces alternately onto each of 12 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until lamb reaches desired degree of doneness.

Nutrition Facts

353 calories; calories from fat 35%; fat 13.7g; saturated fat 5.2g; mono fat 6g; poly fat 1g; protein 25.8g; carbohydrates 31g; fiber 3.9g; cholesterol 78mg; iron 3.7mg; sodium 360mg; calcium 46mg.