Curried Lamb Kebabs with Raita

Yield: 4 servings (serving size: 1 lamb kebab, 1/4 cup raita, and 3/4 cup couscous)

Ingredients

• 1  cup  uncooked couscous
• 
  Raita:
• 2  tablespoons  diced seeded peeled cucumber
• 2  tablespoons  chopped fresh mint
• 1  teaspoon  lemon juice
• 1/8  teaspoon  salt
• 1  (8-ounce) carton plain fat-free yogurt
• 1  garlic clove, minced
• 
  Kebabs:
• 1  pound  boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1  tablespoon  curry powder
• 2  teaspoons  olive oil, divided
• 1  teaspoon  brown sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground red pepper
• 1  cup  (1/2-inch) pieces yellow bell pepper
• 16  large cherry tomatoes
• Cooking spray

Preparation

Prepare couscous according to package directions, omitting salt and fat. Set aside.

While couscous is standing, prepare raita. Combine cucumber and next 5 ingredients (cucumber through garlic) in a small bowl; cover and chill.

Prepare broiler or grill.

To prepare the kebabs, combine lamb, curry, 1 teaspoon oil, sugar, 1/2 teaspoon salt, and red pepper in a medium bowl; toss well. Combine 1 teaspoon oil, bell pepper, and tomatoes in a bowl; toss well. Thread lamb, bell pepper, and tomatoes alternately onto 4 (10-inch) skewers.

Place kebabs on broiler pan or grill rack coated with cooking spray; cook 7 minutes on each side or until done. Serve kebabs with raita and couscous.

Nutritional Information

Calories:

388 (23% from fat)

Fat:

10.1g (sat 2.8g,mono 4.8g,poly 1g)

Protein:

33.6g

Carbohydrate:

40.7g

Fiber:

3.1g

Cholesterol:

77mg

Iron:

3.8mg

Sodium:

479mg

Calcium:

135mg