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–+ servings

Grilled Lamb Kabobs

There's plenty at stake when you put these grilled lamb kabobs on the menu. For starters, there is a good chance there won't be enough to go around, especially when your guests sink their teeth into the tender goodness of this main dish. Make it a meal tonight. 
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Course Healthy Lunches, Healthy Main Dishes
Cuisine Kid Pleasers
Servings 4 servings
Calories 906 kcal

Ingredients
  

  • 16 ounce(s) lamb tenderloin
  • 1/3 ounce(s) fennel seeds
  • 1/3 tablespoon(s) galangal, minced
  • 1 teaspoon(s) cumin
  • 1 tablespoon(s) lemon juice
  • 2 tablespoon(s) white wine vinegar
  • 1 tablespoon(s) extra virgin olive oil
  • 1/10 ounce(s) rosemary
  • 2 tablespoon(s) mint
  • 1 cup(s) low fat plain yogurt
  • 2 tablespoon(s) skimmed milk, evaporated
  • 1 dash(es) salt
  • 1 dash(es) pepper

Instructions
 

  • Using a sharp knife, cut the lamb into bite size pieces and put into a shallow dish.
  • Thread onto the skewers.
  • In a separate bowl, stir together fennel seeds, galangal, cumin, lemon, vinegar, olive oil, rosemary, mint, yogurt, evaporated milk, salt, and pepper.
  • Pour over the lamb pieces, and mix to coat meat.
  • Reserve 2 tablespoons of marinade.
  • Cover and refrigerate for at least 4 hours.
  • Preheat outdoor grill on medium-high heat.
  • Cook the kabobs for 6-8 minutes, turning half way through.
  • Transfer the kabobs to a serving platter and drizzle with remaining yogurt sauce.
  • Garnish with lemon wedges.
  • Serve warm.

Nutrition

Calories: 906kcalCarbohydrates: 31.43gProtein: 112.18gFat: 38.33gSaturated Fat: 10.76gCholesterol: 325.88mgSodium: 617.06mgFiber: 5.06gSugar: 20.65g
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