Rosemary-Marinated Lamb and Fig Kabobs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3/4 lb boneless leg of lamb (or sub flat-ironsteak)2 (7 oz) containers 2% plain Greek yogurt3 tablespoons lemon juice2 tablespoons olive oil2 tablespoons chopped fresh rosemary (or sub1 teaspoon dried)1/4 teaspoon salt1/4 teaspoon pepper1/2 lb fresh figs, halved1 small red onion, quartered
Cut lamb into 1½-inch cubes. Combine yogurt,
lemon juice, oil and rosemary in a large zip-top
plastic freezer bag; add lamb and refrigerate
overnight. Preheat grill to medium-high heat.
Remove lamb from bag, and discard marinade.
Sprinkle lamb with salt and pepper; thread
alternately with figs and red onion onto 4 (8-
inch) metal skewers. Grill, covered will grill lid,
10 to 12 minutes, turning occasionally, or to
desired doneness.
Serving Size: makes 3 servins
Number of Servings: 3
Recipe submitted by SparkPeople user LOVITAR.
lemon juice, oil and rosemary in a large zip-top
plastic freezer bag; add lamb and refrigerate
overnight. Preheat grill to medium-high heat.
Remove lamb from bag, and discard marinade.
Sprinkle lamb with salt and pepper; thread
alternately with figs and red onion onto 4 (8-
inch) metal skewers. Grill, covered will grill lid,
10 to 12 minutes, turning occasionally, or to
desired doneness.
Serving Size: makes 3 servins
Number of Servings: 3
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 448.9
- Total Fat: 15.8 g
- Cholesterol: 96.5 mg
- Sodium: 172.0 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.2 g
- Protein: 30.1 g
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