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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.
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    2 servings


  • 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 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; 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 thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.
Nutrition Facts
1 each: 500 calories, 20g fat (5g saturated fat), 72mg cholesterol, 572mg sodium, 40g carbohydrate (6g sugars, 6g fiber), 31g protein.

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