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Yogurt Marinated Lamb Kebabs Recipe
|Boneless lean leg of lamb||1⁄2 Pound|
|Plain fat free yogurt||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Sliced zucchini||2 Cup (32 tbs) (1 Inch)|
|Cherry tomatoes||6 Large|
|Onion||1 Small, cut into 4 wedges|
|Vegetable cooking spray||1|
|Cooked couscous||2 Cup (32 tbs) (Cooked Without Salt Or Fat)|
Serving size: Complete recipe
Calories 1053 Calories from Fat 268
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 7.8 g39.1%
Trans Fat 0 g
Cholesterol 195.4 mg
Sodium 803.6 mg33.5%
Total Carbohydrates 109 g36.4%
Dietary Fiber 11.5 g46.1%
Sugars 18.1 g
Protein 85 g170%
Vitamin A 23.6% Vitamin C 121.3%
Calcium 30.2% Iron 28.8%
*Based on a 2000 Calorie diet
Cut lamb into 1-inch pieces; set aside.
Combine yogurt and next 7 ingredients in a large zip-top plastic bag.
Add lamb, zucchini, tomatoes, and onion wedges; seal bag, and marinate in refrigerator for 8 hours, turning bag occasionally.
Remove lamb and vegetables from bag, reserving marinade.
Bring marinade to a boil in a small saucepan.
Thread lamb onto 2 (10-inch) skewers.
Thread zucchini, tomatoes, and onion wedges onto 2 (10-inch) skewers.
Prepare grill or broiler.
Place kebabs on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done, basting occasionally with reserved marinade.