Embrace the flavors of the sun-drenched Mediterranean with these flavorful lamb kebabs.  Marinate lamb, zucchini, tomatoes, and onion in yogurt and seasonings, then grill or broil until done, and serve with couscous.

Recipe by Cooking Light June 1996

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Credit: Oxmoor House

Recipe Summary test

Yield:
2 servings (serving size: 1 lamb kebab, 1 vegetable kebab, and 1 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from lamb. Cut lamb into 1-inch pieces; set aside.

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  • Combine yogurt and next 7 ingredients (yogurt through garlic) in a large zip-top plastic bag. Add lamb, zucchini, tomatoes, and onion wedges; seal, and marinate in refrigerator 8 hours, turning bag occasionally. Remove lamb and vegetables from bag, reserving marinade.

  • Thread lamb onto 2 (10-inch) skewers. Thread zucchini, tomatoes, and onion wedges onto 2 (10-inch) skewers. Prepare grill or broiler. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done, basting occasionally with reserved marinade. Serve kebabs with couscous.

Nutrition Facts

464 calories; calories from fat 25%; fat 12.8g; saturated fat 3.1g; mono fat 6.5g; poly fat 1g; protein 35.4g; carbohydrates 53.1g; fiber 4.3g; cholesterol 76mg; iron 5mg; sodium 390mg; calcium 116mg.
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