Mustard Yogurt Lamb Kabobs On A Bed Of Couscous
|Plain non-fat yogurt||1 Cup (16 tbs)|
|Honey dijon mustard||3 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 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.