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Lamb Kabobs with Yogurt Sauce

 Lamb Kabobs with Yogurt Sauce
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.
2 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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,

2 of 2

Lamb Kabobs with Yogurt Sauce (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.