Lamb, Zucchini and Onion Kebabs
Plain fat free yogurt
¾ tsp(s), or to taste
½ pinch, or to taste
Uncooked lean and trimmed lamb leg(s)
1 pound(s), cut into 2-inch cubes (boneless)
Uncooked red onion(s)
1 large, cut into 2-inch pieces
Olive oil cooking spray
4 spray(s), or enough to coat kebabs
2 medium, quartered lengthwise and cut into 2-inch cubes
Cooked white rice
2 cup(s), or basmati rice
- Preheat outdoor grill, stove-top grill pan or broiler.
- In a large shallow dish, whisk together yogurt, coriander, garlic powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add lamb and stir to coat.
- Skewer alternating pieces of lamb, zucchini and onion onto 8 wooden or metal skewers (soak wooden skewers in water for 30 minutes before using to prevent scorching). Coat kebabs with cooking spray; season to taste with salt and pepper.
- Grill or broil kebabs, turning frequently, about 8 minutes for medium-rare (cook slightly longer for medium or medium-well-done). Serve with rice. Yields about 2 kebabs and 1/2 cup of rice per serving.