Photo of Lamb, Zucchini  and Onion Kebabs by WW

Lamb, Zucchini and Onion Kebabs

Points® value
Total Time
28 min
20 min
8 min
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.


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


2 medium, quartered lengthwise and cut into 2-inch cubes

Cooked white rice

2 cup(s), or basmati rice


  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.