Yogurt Lamb Kabobs with Kachumber Salad

Yogurt Lamb Kabobs with Kachumber Salad Image by: Yogurt Lamb Kabobs with Kachumber Salad Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 1 cup Balkan-style plain yogurt
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime juice
  • 2 cloves garlic minced 2
  • 1 tablespoon grated gingerroot
  • 1 teaspoon each ground cumin coriander and turmeric 5 mL
  • 1/2 teaspoon salt
  • 1 boneless leg of lamb 2 1/2 lb/1.25 kg)
Kachumber Salad:
  • 1 cup each coarsely chopped cucumber red onion and tomato
  • 2 tablespoons lime juice
  • 1/4 teaspoon each granulated sugar salt and cayenne 1 mL
  • 2 tablespoons coarsely chopped fresh coriander

Method

Drain yogurt in cheesecloth-lined sieve set over bowl for 10 minutes. Transfer yogurt to clean bowl, discarding whey. Stir in oil, lime juice, garlic, ginger, cumin, coriander, turmeric and salt.

Cut lamb into 1 1/2-inch (4 cm) cubes; add to bowl, tossing to coat. Cover and refrigerate for 15 minutes or for up to 8 hours. Thread lamb onto soaked wooden skewers. Place on greased grill over medium-high heat. Close lid and grill, turning once, just until pink inside, about 10 minutes.

Kachumber Salad: Meanwhile, in bowl, toss together cucumber, onion, tomato, lime juice, sugar, salt and cayenne; stir in coriander. Serve with lamb. Makes 4 to 6 servings.

More lamb kabob recipes:

Nutritional facts Per each of 6 SERVINGS: about

  • Sodium 359 mg
  • Protein 36 g
  • Calories 303.0
  • Total fat 13 g
  • Potassium 446 mg
  • Cholesterol 129 mg
  • Saturated fat 5 g
  • Total carbohydrate 8 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Yogurt Lamb Kabobs with Kachumber Salad

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