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Lamb Kebabs Marinated In Yogurt Recipe
|Boneless leg of lamb||2 Pound, cut into 1 inch cubes (1 Kilogram)|
|Plain yogurt||5 Fluid Ounce (150 Milliliter)|
|Ground coriander||1 Tablespoon|
|Ground turmeric||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Fresh ginger||1 Inch, grated / finely chopped (2.5 Centimeter)|
|Coriander leaves||1 Tablespoon, freshly chopped|
|Lemons||2 , cut into wedges|
Serving size: Complete recipe
Calories 1850 Calories from Fat 653
% Daily Value*
Total Fat 73 g112.1%
Saturated Fat 26.4 g132%
Trans Fat 0 g
Cholesterol 796.4 mg
Sodium 2645.1 mg110.2%
Total Carbohydrates 37 g12.2%
Dietary Fiber 14.3 g57.3%
Sugars 7.5 g
Protein 266 g532.2%
Vitamin A 38.7% Vitamin C 172.4%
Calcium 40.2% Iron 34.6%
*Based on a 2000 Calorie diet
Mix together the yogurt, coriander, turmeric, chilli powder, salt, garlic and ginger.
Pour over the lamb cubes and mix well to coat each cube.
Cover and leave to marinate for at least 6 hours or overnight.
Stir the meat and marinade well, then thread the meat cubes onto skewers.
Barbecue for about 8 minutes, turning frequently and basting with any remaining marinade.
Slide the lamb cubes onto a warmed serving dish and sprinkle with the coriander leaves.
Garnish with the lemon and serve.