Happy (one day late) Cinco de Mayo! Hope you enjoyed your burritos and margaritas yesterday!
Here is another great recipe - 5 ingredients, and a cinch to make! The marinade for the lamb is also used for your dipping sauce - so you get two great uses for the yogurt. Just as a side note, I'm not a huge fan of lamb, but this was pretty good. It seemed that this recipe would be fine to use with steak as well (if you're not a lamb person either)!
Spiced Lamb Kebabs
1 1/4 cups plain fat-free Greek yogurt
1 teaspoon ground cumin
1/2 teaspoon paprika
1 garlic clove
1 lb boneless leg of lamb, trimmed
How to Make:
1) Combine yogurt, cumin, paprika & garlic in a bowl. Cut lamb into 1-inch cubes and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2) Combine the lamb and half of the yogurt mixture into a ziploc bag, let marinate for at least 1 hour.
3) Remove lamb and discard bag. Thread 3-4 lamb pieces per skewer.
4) Grill to the temperature of your choice!
5) Serve with the side of yogurt (dipping sauce)!
This recipe derived from Cooking Light - May 2011.
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