You are here

Lamb Kebabs With Cucumber Yogurt Sauce

Healthycooking's picture
  Lemon juice 3⁄4 Cup (12 tbs)
  Olive oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Boneless lean leg of lamb 1⁄2 Pound, well-trimmed, cut into 1-inch cubes
  Cucumber 1 Medium
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Chopped fresh mint leaves 1⁄2 Cup (8 tbs)
  Couscous 1 Cup (16 tbs)
  Cherry tomatoes 1 Pint
  Onion 1 Large, cut into wedges
  Green bell pepper 1 , cut into 1 inch square
  Red bell pepper 1 , cut into 1 inch square
  Pitted prunes 10 , cut into 1/4-inch dice

1. In a small bowl stir together 1/2 cup of the lemon juice, the oil, garlic, salt, cumin and ground red pepper. Add the lamb cubes and set aside to marinate 1 hour at room temperature.
2. Meanwhile, for the sauce, peel, seed, grate and squeeze dry the cucumber; you should have about 1/2 cup. In a small bowl, combine the cucumber, yogurt, mint and remaining lemon juice. Stir well, cover and refrigerate until ready to serve.
3. Fifteen minutes before serving, preheat the broiler.
4. Bring 1 1/2 cups of water to a boil in a small saucepan. Place the couscous in a medium-size heatproof bowl, pour the boiling water over it and cover the bowl tightly; set the couscous aside to steam 10 minutes.
5. Meanwhile, thread the lamb cubes, tomatoes, onion wedges and bell pepper squares alternately on 6 skewers. Broil the kebabs 4 inches from the heat 4 minutes, then turn and broil another 4 minutes.
6. Uncover the couscous and fluff it with a fork. Add the prunes and mix well. Turn the couscous onto a platter, arrange the kebabs on top.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (11 votes)


Lamb Kebabs With Cucumber Yogurt Sauce Recipe