Taste of Home
Lamb Kabobs with Yogurt Sauce
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
YIELD: 2 servings.
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.
Ingredients
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1/2 cup white wine or chicken broth
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2 tablespoons olive oil
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2 teaspoons ground coriander
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
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1/2 pound sirloin lamb roast, cut into 1-inch cubes
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1/2 cup plain yogurt
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6 medium fresh mushrooms
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1 medium zucchini, cut into 1/2-inch slices
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1-1/2 cups hot cooked couscous
Directions
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1.
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.
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2.
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.
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3.
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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