Grilled Yogurt Lamb Kabobs are rich and tender. The yogurt in the recipe tenderizes the lamb. What makes them especially winning is that they are low in fat, high on flavor, and easy to make.
Prepare Yogurt Marinade - add lamb cubes and marinate, covered, at least overnight or up to 3 days in the refrigerator. Remove lamb from refrigerator and allow to come to room temperature before proceeding. Remove lamb cubes from marinade and discard marinade.
Preheat barbecue grilland brush the grill with oil to keep the lamb from sticking.
Starting with the first skewer, thread on a piece of onion, a piece of red bell pepper, a slice of lemon, a cube of lamb, and a piece of artichoke. Repeat this sequence twice so that three of everything is on the skewer. Squeeze everything up tightly so that everything fits on the skewer. Repeat with the remaining skewers.
Place lamb skewers onto hot grill and cook approximately 10 minutes, turning occasionally, or until lamb is browned and pink in the middle and the vegetables are cooked. Temperature of the lamb on the meat thermometer should register 120 degrees F. to 130 degrees F. or desired temperature (see below). Remember the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
In a large bowl, combine yogurt, garlic, coriander, cumin, and pepper.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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Categories:Bell Peppers Dinner Greek Grilled Lamb Healthy Recipe Index (Low fat, Low Calorie, Low Carb) Lamb Summer