Lamb Kebabs With Coriander Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds boneless leg of lamb, cut into 2-inch cubes
- ¼cup olive oil
- 2garlic cloves, minced
- ¼cup plain yogurt
- 1teaspoon soy sauce
- 1teaspoon Dijon mustard
- 1teaspoon thyme leaves
- Freshly ground pepper to taste
- 1red onion, cut into wedges
- 2red peppers, cut into wedges
- 1cup plain yogurt
- 1clove garlic, minced
- 2tablespoons lemon juice (or more to taste)
- ½cup fresh coriander leaves, chopped
- Coarse salt and freshly ground pepper to taste
- Sprigs of fresh coriander for garnishing
For the Sauce
Nutritional analysis per serving (6 servings)
454 calories; 33 grams fat; 12 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 31 grams protein; 659 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate lamb cubes in mixture of olive oil, garlic, yogurt, soy sauce, mustard and thyme with pepper to taste for at least two hours, but preferably overnight.
- Step 2
Thread lamb on skewers, alternating with pieces of onion and peppers.
- Step 3
Combine yogurt, garlic, lemon juice and coriander leaves and season to taste with salt and pepper.
- Step 4
Preheat grill or broiler. Grill lamb for five to seven minutes, turning once for medium rare; cook longer if you want it more well done. Garnish plates with coriander sprigs. Serve sauce separately in a small bowl.
Private Notes
Comments
Didn't make the sauce, but the marinade was good--even having to use garlic powder since I didn't have any garlic. Broiled the skewers and kept them pretty big--not 2 x 2 inches as recommended...still came out a little dry. But the onions and peppers were absolutely delicious! I would make again. Served it with chutney and israeli couscous.
Isn't cilantro the leaves of the plant and coriander the seeds of the same plant?
The marinade for the lamb was pretty good, but the sauce was just terrible. Not sure why - perhaps because I used fat-free greek yoghurt? - but it added nothing to the dish, even after we added some olive oil (which helped some).
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