Rating: 4.5 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 8

These flavorful skewers are reminiscent of food sold from street carts in Manhattan. Sumac is a tart spice commonly used in Middle Eastern dishes; look for it at specialty stores. You can also broil the kebabs for about eight minutes, turning after five minutes.

Molly O'Neill
Recipe by Cooking Light December 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
10 servings (serving size: 1 kebab and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place grated onion in a sieve over a large bowl for 30 minutes, pressing occasionally to squeeze out excess liquid. Discard liquid.

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  • Prepare grill to medium-high heat.

  • Combine onion, breadcrumbs, and next 8 ingredients (through lamb) in a large bowl; stir until well blended. Divide meat mixture into 40 equal portions, shaping each into a 3 x 1–inch rectangle. Thread 4 pieces onto each of 10 (12-inch) skewers.

  • Heat a small skillet over medium heat. Add saffron to pan; cook for 30 seconds or until fragrant, stirring constantly. Crush saffron in a small bowl; stir in oil.

  • Place kebabs on a grill rack coated with cooking spray; grill 8 minutes or until done, turning after 5 minutes. Place kebabs on a platter. Brush oil mixture evenly over kebabs. Sprinkle kebabs evenly with sumac. Combine yogurt and remaining ingredients in a small bowl; stir until well blended. Serve kebabs with yogurt sauce.

Nutrition Facts

303 calories; fat 15g; saturated fat 5.2g; mono fat 6.7g; poly fat 1.4g; protein 31.9g; carbohydrates 9g; fiber 0.8g; cholesterol 113mg; iron 2.1mg; sodium 441mg; calcium 45mg.
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