Ingredients:
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cayenne
- 1 1/2 lbs. leg of lamb, cut into 24 (1 1/2-inch) cubes
- 4 tbsp. lemon juice
- 1 tsp. extra-virgin olive oil
- 1 cup nonfat or low-fat Greek-style plain yogurt
- 1 small cucumber, peeled, seeded, and finely chopped
- 2 tbsp. finely chopped fresh mint
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 2 medium red onions, cut into 16 wedges
- 8 (12-inch) skewers
Makes 4 (2 skewer) Servings
- In a large bowl, combine cumin, coriander, 1/4 teaspoon of the black pepper, and cayenne. Add lamb and toss to coat. Add 3 tablespoons of the lemon juice and oil; toss again. Cover the bowl with plastic wrap and marinate lamb at room temperature for 20 minutes.
- While lamb is marinating, in a medium bowl combine yogurt, cucumber, mint, garlic, salt, remaining 1 tablespoon lemon juice, and remaining 1/4 teaspoon black pepper.
- Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Thread 3 lamb cubes and 2 onion wedges onto each skewer, alternating pieces. Grill kebabs, turning frequently, 5-7 minutes for medium-rare. Divide among 4 plates and serve warm with cucumber-mint yogurt.
WW POINTS VALUE: 7 pts.
Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. These kebabs were a different kind of kebab. They were spicy with a little cool down off to the side. My dining companion didn't like these kebabs but I did and I would make adjustments. It is recommended that you use leg of lamb for a lean and tasty cut. The spices are perfect for the lamb because they give the met enough heat and kick to it. You can also use beef in place of the lamb and the kebabs will still be tasty. I highly recommend adding sliced zucchini, cherry tomatoes, mushrooms, eggplant, and/or sliced bell peppers to these kebabs to give them more color and flavor. You can take or leave the cucumber-mint yogurt sauce but it's nice as a dressing over a salad.
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