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

Yogurt works double duty as marinade and dipping sauce in this easy dish.

Marge Perry
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
4 servings (serving size: 2 skewers and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yogurt, cumin, paprika, and garlic in a bowl. Cut lamb into 24 (1-inch) cubes; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lamb and 1/2 cup yogurt mixture in a zip-top plastic bag (refrigerate the remaining yogurt mixture); seal and marinate in refrigerator at least 1 hour. Remove lamb, and discard marinade. Thread 3 lamb pieces onto each of 8 (10-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Arrange 4 skewers on pan; cook for 7 minutes or until desired degree of doneness, turning frequently. Remove from the pan. Repeat with remaining skewers. Serve with remaining yogurt mixture.

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Nutrition Facts

187 calories; fat 5.2g; saturated fat 1.8g; mono fat 2.1g; poly fat 0.5g; protein 29.6g; carbohydrates 3.4g; fiber 0.2g; cholesterol 73mg; iron 2.3mg; sodium 338mg; calcium 60mg.
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