Lamb Skewers with Mint Yogurt
Preparation Time: 30 minutes
Cook Time: 12 minutes
Makes 8 servings.
For a change of pace, grill aromatic lamb and vegetable skewers at your next summer cook-out. The mint yogurt is a cooling counterpoint to the lamb. Test Kitchen Tip: If using wooden skewers, soak thoroughly in water before threading with lamb and
1 cup plain lowfat yogurt
2 Tbs chopped fresh mint
1/8 tsp McCormick® Cumin, Ground
1/4 cup lemon juice
1/4 cup olive oil
2 tsp McCormick® Rosemary Leaves
2 tsp McCormick® Thyme Leaves
1 tsp McCormick® Garlic Powder
3/4 tsp McCormick® Sea Salt Grinder
1/2 tsp McCormick® Black Pepper, Coarse Ground
2 lbs lean boneless leg of lamb, cut into 1 1/2-inch cubes
1 1/2 cups cherry tomatoes (8 ounces)
2 small onions, cut into wedges
For the Mint Yogurt, mix yogurt, mint and cumin in small bowl. Cover. Refrigerate until ready to serve.
For the Lamb Skewers, mix lemon juice, oil, rosemary, thyme, garlic powder, sea salt and pepper in small bowl. Reserve 1/2 of the marinade for basting. Place lamb in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well.
Refrigerate 1 hour or longer for extra flavor. Remove lamb from marinade. Discard any remaining marinade. Alternately thread lamb, tomatoes and onion wedges onto skewers.
Grill over medium-high heat 10 to 12 minutes or until desired doneness, turning occasionally and brushing with reserved marinade. Serve with Mint Yogurt