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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1972 Calories from Fat 365

% Daily Value*

Total Fat 40 g61.6%

Saturated Fat 10.9 g54.5%

Trans Fat 0 g

Cholesterol 260.9 mg87%

Sodium 586.7 mg24.4%

Total Carbohydrates 261 g87%

Dietary Fiber 21.1 g84.2%

Sugars 29.5 g

Protein 135 g270.9%

Vitamin A 37.2% Vitamin C 294.9%

Calcium 43.9% Iron 60.8%

*Based on a 2000 Calorie diet

Mustard Yogurt Lamb Kabobs On A Bed Of Couscous Recipe