Yogurt Marinated Lamb Kebabs
|Boneless lean leg of lamb||1⁄2 Pound|
|Plain fat free yogurt||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Sliced zucchini||2 Cup (32 tbs) (1 Inch)|
|Cherry tomatoes||6 Large|
|Onion||1 Small, cut into 4 wedges|
|Vegetable cooking spray||1|
|Cooked couscous||2 Cup (32 tbs) (Cooked Without Salt Or Fat)|
Trim fat from lamb.
Cut lamb into 1-inch pieces; set aside.
Combine yogurt and next 7 ingredients in a large zip-top plastic bag.
Add lamb, zucchini, tomatoes, and onion wedges; seal bag, and marinate in refrigerator for 8 hours, turning bag occasionally.
Remove lamb and vegetables from bag, reserving marinade.
Bring marinade to a boil in a small saucepan.
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.