 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
The yogurt-based marinade would also work well with cubed beef sirloin steak. Ingredients:
1 cup plain fat-free yogurt |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 1/2 tablespoons grated peeled fresh ginger |
2 teaspoons paprika |
1 1/2 teaspoons salt |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon ground red pepper |
2 garlic cloves, minced |
2 1/2 pounds boneless leg of lamb, trimmed and cubed |
cooking spray |
2 tablespoons chopped fresh mint |
8 lemon wedges |
Directions:
1. Combine first 11 ingredients in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator for 3 hours, turning bag occasionally.
2. Prepare grill to medium-high heat.
3. Remove lamb from bag, and discard marinade. Thread lamb onto 8 (10-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning occasionally. Place kebabs on a platter; sprinkle with mint. Serve with lemon wedges.
|
|