Lamb Kebabs with Minty Yogurt

Name: Lamb Kebabs with Minty Yogurt
Yield: 4 servings
Ingredients: 1 1/2 to 2 lb (750 g to 1 kg) Lamb loin or other cut (leg; filets; etc.) cut in cubes; 8 marinated artichoke halves; 1 white onion halved and cut in 8; 8 large chunks of red bell pepper; Fresh mint leaves; 8 bamboo wet skewers or 4 large metal skewers; Minty Yogurt Marinade; 2 tbsp (30 mL) mint jelly; 1 cup (250 mL) plain yogurt; 2 garlic cloves crushed; 1 tbsp (15 mL) finely chopped fresh mint; 1 tsp (5 mL) sugar; 1 tsp (5 mL) ground rosemary; Salt and pepper to taste

Our dietitians' favourite

This is the Lamb Kebabs with Minty Yogurt recipe.

Prep: 10 min - 15 min
Cooking: 7 min - 8 min
Refrigeration: 4 h - 12 h

Yields 4 servings

Ingredients

1 1/2 to 2 lb (750 g to 1 kg) Lamb loin or other cut (leg, filets, etc.) cut in cubes
8 marinated artichoke halves
1 white onion halved and cut in 8
8 large chunks of red bell pepper
Fresh mint leaves
8 bamboo wet skewers or 4 large metal skewers
Minty Yogurt Marinade
2 tbsp (30 mL) mint jelly
1 cup (250 mL) plain yogurt
2 garlic cloves crushed
1 tbsp (15 mL) finely chopped fresh mint
1 tsp (5 mL) sugar
1 tsp (5 mL) ground rosemary
Salt and pepper to taste

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Preparation

Place lamb cubes in glass dish. Cover with Minty Yogurt Marinade, turning gently to coat. Refrigerate for 4 to 12 hours, turning meat occasionally.

Thread lamb cubes alternately with artichokes halves, onion and pepper chunks on small bamboo skewers (soaked in water for 1 hour to prevent them from burning) or on large metal skewers.

Grill on barbecue or under oven broiler 7, 8 minutes until preferred doneness. Turn and brush with marinade often during cooking.

Serve 1 to 2 kebabs per person and garnish with fresh mint. Serve with couscous and plain yogurt.

Minty Yogurt Marinade:

In bowl, melt mint jelly in microwave oven for 30 seconds at high heat. Stir in remaining ingredients. You can also melt mint jelly in a small saucepan on low heat. Season to taste with salt and pepper. Mix well. Refrigerate.