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TANDOORI LAMB KEBABS
You don’t need a tandoor oven to get the spicy taste of curry-house kebabs. These yogurt-marinated lamb skewers can be cooked under the broiler or over the barbecue. Serve them with our dilly Cucumber Sauce for dipping.
Yield: Serves 4.
July 02, 2019
TANDOORI LAMB KEBABS
Ingredients
- Bamboo skewers
- 1/4 cup plain yogurt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1 lb (0.5 kg) boneless lamb, cut into 1 inch cubes
- 2 1/2 cups cubed zucchini (1 inch)
- 1 cup large red seedless grapes (about 30)
- Cucumber Sauce*
Directions
- Soak bamboo skewers in hot water for 30 minutes.
- To prepare marinade, combine yogurt, cumin, coriander, ginger and cayenne pepper in a heavy zip-lock plastic bag. Add lamb and squeeze bag to coat lamb with marinade; seal bag. Let stand for 20 minutes.
- Preheat broiler.
- Remove lamb from marinade; discard marinade. Thread lamb, zucchini and grapes alternately onto soaked skewers.
- Broil kebabs until lamb is cooked through, about 8 - 10 minutes. Alternatively, kebabs may be grilled over medium heat on natural gas barbecue. Serve with Cucumber Sauce.
Nutritional analysis per serving:
161 calories, 4.2 g fat, 22.7 g protein, 9.6 g carbohydrate, 1.2 g fibre, 69 mg sodium
*Ingredient not included in nutritional analysis.
CUCUMBER SAUCE
Ingredients
- 3/4 cup plain yogurt
- 1/2 cup finely chopped seeded English cucumber
- 1/4 tsp dill weed
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
Directions
- Combine all ingredients in a small bowl.
- Refrigerate until serving or for up to 4 hours.