To say I like lamb would be a bit of an understatement. It seems to be one of those foods that even the most die hard carnivore has trouble admitting to liking. Who wants to stand in front of anyone and say that they enjoy eating is a cute little wooly critter with a bow in it’s pristine white fur?
I guess I’m willing to.
So, seeing lamb in my new Cooking Light cookbook, it was only a matter of time before it would show up here. The kebabs are so simple to make, and on a weekend where I’m rushed and very busy, it makes for a perfect dinner when paired with corn on the cob and potato salad.
This is so simple to make, especially since the kebabs are cooked in a grill pan and not on a grill. For those who don’t like the idea of using charcoal or gas but want to dabble in grilling a little, this one’s perfect for you.
It’s a simple matter of mixing yogurt in spices and letting lamb chunks marinade in a bit of the sauce before cooking them in a grill pan. As simple as that. Since the kebabs aren’t put on an open flame, it’s not even necessary to soak the skewers prior to grilling.
I enjoyed the kebabs as they were very much, but not so much with the dipping sauce. I found the yogurt to be too tangy when paired with the lamb. I love the flavor of the meat and thought it got lost. Hubby liked it both ways, but he’s not the lamb fan I am. Dudette enjoyed the thought of kebabs but decided that it was too spicy for her. I don’t know if she actually ever realized that she was eating ‘lamb.’
What I’d Do Different Next Time
I would make a third of the sauce and not bother with the dipping part (though Hubby may disagree).
- 1¼ cups plain fat-free Greek yogurt
- 1 teaspoon ground cumin
- ½ teaspoon hot paprika
- 1 garlic clove, minced
- 1 pound boneless leg of lamb, trimmed
- Combine yogurt, cumin, paprika, and garlic in a bowl. Cut lamb into 24 (1-inch) cubes; sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Combine lamb and ½ cup yogurt mixture in a zip-top plastic bag (refrigerate the remaining yogurt mixture); seal and marinate in refrigerator at least 1 hour. Remove lamb, and discard marinade.
- Thread 3 lamb pieces onto each of 8 (10-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Arrange 4 skewers on pan; cook for 7 minutes or until desired degree of doneness, turning frequently. Remove from the pan. Repeat with remaining skewers. Serve with remaining yogurt mixture.
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