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Yogurt Marinated Lamb Kebabs

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  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
  Pepper 1⁄2 Teaspoon
  Salt 1⁄4 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.

Recipe Summary

Main Dish

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