Lamb Kabobs with Yogurt Sauce
I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.
Ingredients
- 1/2 cup white wine or chicken broth
- 2 tablespoons olive oil
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 pound sirloin lamb roast, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 6 medium fresh mushrooms
- 1 medium zucchini, cut into 1/2-inch slices
- 1-1/2 cups hot cooked couscous
Directions
-
1In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes.
-
2Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini.
-
3Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
