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

A bright sauce, made with mint, cilantro, lime juice, and peppers, brings out the fresh flavor in the lamb-and-veggie kebabs. For dessert, try ice cream with mango-cardamom sauce.

Jackie Mills, MS, RD
Recipe by Cooking Light May 2009

Gallery

Randy Mayor; Stylist: Rose Nguyen

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
4 servings (serving size: 2 kebabs and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.

  • To prepare the sauce, combine cilantro and remaining ingredients in a blender; process until smooth. Serve with kebabs.

  • Ice cream with mango-cardamom sauce: Place 1 chopped peeled ripe mango, 2 tablespoons fresh lime juice, and 1/8 teaspoon ground cardamom in a food processor; process until smooth. Serve over ice cream.

Nutrition Facts

256 calories; fat 13.3g; saturated fat 3.4g; mono fat 6.6g; poly fat 1.8g; protein 24.9g; carbohydrates 9.4g; fiber 2.6g; cholesterol 76mg; iron 2.9mg; sodium 442mg; calcium 38mg.
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