Spicy Lamb Kebabs

The yogurt-based marinade would also work well with cubed beef sirloin steak.

Yield: 8 servings (serving size: 1 kebab and 1 lemon wedge)

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

Preparation

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.

Prepare grill to medium-high heat.

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.

Nutritional Information

Calories:

163 (29% from fat)

Fat:

5.2g (sat 1.8g,mono 2.1g,poly 0.5g)

Protein:

24.8g

Carbohydrate:

3.5g

Fiber:

0.4g

Cholesterol:

73mg

Iron:

2.2mg

Sodium:

528mg

Calcium:

52mg