Lamb, Zucchini and Onion Kebabs
3
Points®
Total time: 28 min • Prep: 20 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Coriander adds a hint of citrus flavour to our delicious marinade. Marinate the lamb in it overnight to maximize flavour and make the meat very tender.
Ingredients
Plain fat free yogurt
½ cup(s)
Ground coriander
1 tsp(s)
Garlic powder
½ tsp(s)
Table salt
¾ tsp(s), or to taste
Black pepper
½ pinch(es), or to taste
Uncooked lean and trimmed lamb leg
1 pound(s), cut into 2-inch cubes (boneless)
Red onion
1 large, cut into 2-inch pieces
Olive oil cooking spray
4 spray(s), or enough to coat kebabs
Zucchini
2 medium, quartered lengthwise and cut into 2-inch cubes
Cooked white rice
2 cup(s), or basmati rice
Instructions
1
Preheat outdoor grill, stove-top grill pan or broiler.
2
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.
3
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.
4
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.
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