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Mustard Yogurt Lamb Kabobs On A Bed Of Couscous

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  Plain non-fat yogurt 1 Cup (16 tbs)
  Honey dijon mustard 3 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Boneless lean lamb 12 Ounce, trimmed of all visible fat and cut into 1 inch cubes
  Green pepper 1 Medium, cut into 1 inch pieces
  Yellow summer squash 1 Medium, cut into 1 inch pieces
  Hot cooked couscous 4 Cup (64 tbs)

In a medium bowl, stir together the yogurt, mustard, cumin, coriander and paprika.
Add the lamb, peppers and squash.
Toss until well coated.
Cover and marinate in the refrigerator for 30 minutes, stirring once.
Spray the rack of a broiling pan with no-stick spray; set aside.
Thread equal amounts of the lamb, peppers and squash onto 4 metal skewers.
Place the kabobs on the rack.
Brush any of the remaining marinade over the kabobs.
Broil 4" from the heat for 7 to 9 minutes for medium doneness, turning the kabobs frequently.

Recipe Summary

Side Dish

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