Marinated Garlic, Red Wine and Rosemary Lamb Kebabs with Minted Lemon Yoghurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
400g Lamb, cubed1/2 cup of Zucchini, thickly sliced1 Red Onion, quartered1 large Red Pepper (capsicum) cut into square chunksMarinade:Juice of 1 lemon1 1/2 tbsp of Extra Light Olive OilDash each of Salt and Pepper3 cloves Garlic, crushed3/4 cup of Red Wine1 tbsp fresh or dried RosemaryYoghurt dressing:200g Natural, Unflavoured Low-Fat Yoghurt1/2 tbsp Fresh Chopped Mint Leaves 1/4 cup Cucumber, finely chopped1 tsp Lemon JuiceAdditional:12 Bamboo/Metal skewers
Makes 4 servings of 3 skewers each.
1) Combine lemon juice, olive oil, salt, pepper, garlic, red wine and rosemary leaves in large bowl or sealable container.
2) Add cubed lamb to mix and turn to coat thorougly in marinade. Cover with plastic wrap or seal with lid and refrigerate for minimum of 20 minutes, but preferably overnight.
3) Soak the bamboo skewers in cold water to prevent the ends from burning and turning black.
4) While skewers are soaking, heat up the BBQ or grill.
5) While BBQ is heating up, thread combinations of marinated lamb cubes, red peppers (capsicum), zucchini and red onion on to skewers and start cooking on the BBQ for between 15-20 minutes, turning occasionally, until lamb is done.
6) While lamb is cooking, mix yoghurt, 1 tbsp of lemon juice, chopped mint and cucumber. Drizzle over cooked kebabs to serve. Enjoy!
NOTE: Sometimes we'll baste the kebabs with the leftover marinade while we're cooking them...waste not want not!
Number of Servings: 4
Recipe submitted by SparkPeople user LECTERCLARICE.
1) Combine lemon juice, olive oil, salt, pepper, garlic, red wine and rosemary leaves in large bowl or sealable container.
2) Add cubed lamb to mix and turn to coat thorougly in marinade. Cover with plastic wrap or seal with lid and refrigerate for minimum of 20 minutes, but preferably overnight.
3) Soak the bamboo skewers in cold water to prevent the ends from burning and turning black.
4) While skewers are soaking, heat up the BBQ or grill.
5) While BBQ is heating up, thread combinations of marinated lamb cubes, red peppers (capsicum), zucchini and red onion on to skewers and start cooking on the BBQ for between 15-20 minutes, turning occasionally, until lamb is done.
6) While lamb is cooking, mix yoghurt, 1 tbsp of lemon juice, chopped mint and cucumber. Drizzle over cooked kebabs to serve. Enjoy!
NOTE: Sometimes we'll baste the kebabs with the leftover marinade while we're cooking them...waste not want not!
Number of Servings: 4
Recipe submitted by SparkPeople user LECTERCLARICE.
Nutritional Info Amount Per Serving
- Calories: 255.9
- Total Fat: 11.5 g
- Cholesterol: 68.0 mg
- Sodium: 143.2 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.9 g
- Protein: 24.1 g
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