directions
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1
Combine the yogurt, mint, garlic, orange juice, cumin, salt and pepper
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2
Place the lamb in a large bowl and add 3/4 cup of the yogurt mixture, mixing well so that all the meat is well coated
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3
Cover lamb and remaining sauce and refrigerate for up to 4 hours. Thread the lamb on the kebob skewers and rotate for 15 minutes or until browned, but still pink inside
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4
Stir cucumber into reserved sauce and serve with lamb.
LAMB BROCHETTES
ingredients
- 2 cups plain nonfat yogurt
- 2 tablespoons finely chopped fresh mint
- 1 clove garlic, minced
- 1/4 cup fresh orange juice
- 1/8 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 pounds boneless lamb, cut into 2-inch cubes
- 1/2 medium cucumber, peeled and finely chopped