Lamb Kebabs

Zesty marinades make for healthier grilling. Yield: 10 servings (serving size: 2 kebabs) Calories:201 Fat:11.9g (sat 5.5g,mono 4.8g,poly 0.5g) Protein:21.7g Carbohydrate:0.4g Fiber:0.0g Cholesterol:71mg Iron:1.7mg Sodium:361mg Calcium:16mg

Photo by Kathy M.
Adapted from find.myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from find.myrecipes.com

Ingredients

  • 1

    cup plain whole-milk yogurt

  • 1 1/2

    teaspoons salt, divided

  • 1/4

    teaspoon plus 1/8 teaspoon freshly ground black pepper, divided

  • 1

    tablespoon grated peeled fresh ginger

  • 2

    teaspoons Madras curry powder

  • 1/2

    teaspoon ground cumin

  • 1

    large garlic clove, grated

  • 2 1/2

    pounds boneless leg of lamb, trimmed and cut into 1-inch pieces

Directions

1. Combine yogurt, 1/4 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes. 2. Prepare grill to medium heat. 3. Remove lamb from bag; discard marinade. Thread lamb evenly onto 20 (10-inch) skewers; sprinkle evenly with 1 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/4 teaspoon salt.

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