Yogurt Lamb Kabobs with Kachumber Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Yogurt Lamb Kabobs with Kachumber Salad

Yogurt Lamb Kabobs with Kachumber Salad
Photography by Geoff George

This recipe makes 4 servings

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Nutritional Info
Per each of 6 SERVINGS: about -
cal 303303 cal
pro 36 g36g pro
total fat 13 g13g total fat
sat. fat 5 g5g sat. fat
carb 8 g8g carb
fibre 1 g1g fibre
chol 129 mg129mg chol
sodium 359 mg359mg sodium
potassium 446 mg446mg potassium
% RDI: -
calcium 77 calcium
iron 2424 iron
vit A 55 vit A
vit C 1313 vit C
folate 66 folate
  • Preparation time: 25 minutes
  • Cook time : 10 minutes
  • Total time : PT35M
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1 cup Balkan-style plain yogurt 1 cup Balkan-style plain yogurt
  • 1 tbsp vegetable oil 1 tbsp vegetable oil
  • 1 tsp lime juice 1 tsp lime juice
  • 2 cloves garlic , minced 22 cloves garlic, minced 2
  • 1 tbsp grated gingerroot 1 tbsp grated gingerroot
  • 1 tsp each ground cumin , coriander and turmeric 5 mL1 tsp each ground cumin, coriander and turmeric 5 mL
  • 1/2 tsp salt 1/2 tsp salt
  • 1 boneless leg of lamb , 2 1/2 lb/1.25 kg)1 boneless leg of lamb, 2 1/2 lb/1.25 kg)
  • Kachumber Salad:
  • 1 cup each coarsely chopped cucumber , red onion and tomato1 cup each coarsely chopped cucumber, red onion and tomato
  • 2 tbsp lime juice 2 tbsp lime juice
  • 1/4 tsp each granulated sugar , salt and cayenne 1 mL1/4 tsp each granulated sugar, salt and cayenne 1 mL
  • 2 tbsp coarsely chopped fresh coriander 2 tbsp coarsely chopped fresh coriander

Preparation

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.

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