- Portion size 4 servings
Ingredients
Kachumber Salad:
Method
Drain yogurt in cheesecloth-lined sieve set over bowl for 10 minutes. Transfer yogurt to clean bowl, discarding whey. Stir in oil, lime juice, garlic, ginger, cumin, coriander, turmeric and salt.Cut lamb into 1 1/2-inch (4 cm) cubes; add to bowl, tossing to coat. Cover and refrigerate for 15 minutes or for up to 8 hours. Thread lamb onto soaked wooden skewers. Place on greased grill over medium-high heat. Close lid and grill, turning once, just until pink inside, about 10 minutes.
Kachumber Salad: Meanwhile, in bowl, toss together cucumber, onion, tomato, lime juice, sugar, salt and cayenne; stir in coriander. Serve with lamb. Makes 4 to 6 servings.
More lamb kabob recipes:
Nutritional facts Per each of 6 SERVINGS: about
- Sodium 359 mg
- Protein 36 g
- Calories 303.0
- Total fat 13 g
- Potassium 446 mg
- Cholesterol 129 mg
- Saturated fat 5 g
- Total carbohydrate 8 g
%RDI
- Iron 24.0
- Folate 6.0
- Calcium 7.0
- Vitamin A 5.0
- Vitamin C 13.0