Punjabi Lamb Kebabs
- Number of Servings: 12
Ingredients
3/4 cup Greek yogurt (lowfat)3 Tbsp. olive oil1 1/4 tsp. salt1 tsp. cayenne pepper2 cloves garlic, peeled and crushed to a pulp2 tsp. fresh ginger, peeled and finely chopped2 tsp. garam masala2 1/2 pounds lamb, cut into 1" cubes
Put the yogurt in a cloth-lined colander and set in sink. Leave for 10-15 minutes. Combine drained yogurt with oil, salt, cayenne, garlic, ginger, and garam masala. Beat well with a whisk to mix. Add the meat and mix to thoroughly cover. Cover and refrigerate overnight or as long as 24 hours.
Evenly distribute lamb over 12 skewers. (Soak bamboo skewers to keep them from burning on the grill.) Grill over a medium-high heat, turning to brown each side, and cook until desired doneness.
Serving Size: Makes 12 3-oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user CAMONKEY.
Evenly distribute lamb over 12 skewers. (Soak bamboo skewers to keep them from burning on the grill.) Grill over a medium-high heat, turning to brown each side, and cook until desired doneness.
Serving Size: Makes 12 3-oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user CAMONKEY.
Nutritional Info Amount Per Serving
- Calories: 167.8
- Total Fat: 8.6 g
- Cholesterol: 62.5 mg
- Sodium: 311.4 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0.0 g
- Protein: 20.8 g
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