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Lamb Kabobs with Yogurt Sauce Recipe

Lamb Kabobs with Yogurt Sauce Recipe photo by Taste of Home

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I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.

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Lamb Kabobs with Yogurt Sauce Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 2 Servings

20 10 30

Ingredients

1/2 cup white wine or chicken broth
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 pound sirloin lamb roast, cut into 1-inch cubes
1/2 cup plain yogurt
6 medium fresh mushrooms
1 medium zucchini, cut into 1/2-inch slices
1-1/2 cups hot cooked couscous

Directions

In a small bowl, combine the first six ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 15 minutes.
Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini.
Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture. Yield: 2 servings.

Nutritional Facts 1 kabob with 3/4 cup couscous and 1/4 cup yogurt sauce equals 500 calories, 20 g fat (5 g saturated fat), 72 mg cholesterol, 572 mg sodium, 40 g carbohydrate, 6 g fiber, 31 g protein.

Originally published as Lamb Kabobs with Yogurt Sauce in Reminisce August/September 2009, p55

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Lamb Kabobs with Yogurt Sauce

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(1-1) of 1 reviews

Reviewed on Jun. 18, 2011 by mamaturner

We had this on the grill tonight with chicken (it was on hand)- I had the chicken on their own skewers and zucchini and red bell pepper together. Served it in grilled pita bread with the yogurt sauce and a mix of green onions on the bias and chopped italian parsley and cilantro.

It was a HUGE hit- hubs loved it and he's pretty hard to please. My 2 year old ate a bunch on rice.