Lamb Kebabs

By Kplmrm

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

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

Details

Servings 10
Adapted from find.myrecipes.com

Preparation

Step 1

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.