Marinated Lamb Kabobs – Grilling Gala 2019

Name: Marinated Lamb Kabobs
Prep time: 15 min
Yield: 6
Ingredients: 2 pound leg of lamb, fat trimmed and cut into 1/2 to 1 inch pieces; 1/2 cup nonfat yogurt; 1/4 cup ginger-garlic paste; 1/4 cup lime juice; 1 Tablespoon vegetable oil; 1 Tablespoon ground coriander; 1 Tablespoon ground cumin; 2 teaspoon garam masala; 1 teaspoon cayenne pepper, more or less as desired; 1 1/2 teaspoons salt, to taste; 1 Tablespoon melted butter; 2 Tablespoons cilantro, chopped

This Indian inspired recipe makes delicious marinated lamb kabobs. Use lamb for a special feast or use it on chicken or turkey for a weeknight meal.

Serve with cumin spiced rice and roasted corn salsa for an Indian-inspired feast.

Want more recipes from the 2019 Grilling Gala? Visit this post!

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Marinated Lamb Kabobs

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By Chef Todd Leonard – Serves: 6

Prep Time: 15 minutes

Ingredients

2 pound leg of lamb, fat trimmed and cut into 1/2 to 1 inch pieces

1/2 cup nonfat yogurt

1/4 cup ginger-garlic paste

1/4 cup lime juice

1 Tablespoon vegetable oil

1 Tablespoon ground coriander

1 Tablespoon ground cumin

2 teaspoon garam masala

1 teaspoon cayenne pepper, more or less as desired

1 1/2 teaspoons salt, to taste

1 Tablespoon melted butter

2 Tablespoons cilantro, chopped

Instructions

1

Presoak the skewers for a minimum of 30 minutes in water.

2

Cut the lamb into small cubes and tenderize with a meat tenderizer or fork.

3

In a bowl, mix together yogurt, ginger-garlic paste, lemon juice, oil, coriander, cumin, garam masala, cayenne pepper, and salt.

4

Add the lamb to this mixture and let marinate for 24 hours.

5

Put the pieces of lamb threaded on the skewer touching each other.

6

Grill on medium heat grill until charred and tender.

7

Discard the marinade.

Nutrition

317 Calories

1g Carbohydrates

88mg Cholesterol

25g Fat

traceg Fiber

22g Protein

88mg Sodium