Kefir Marinated Lamb Kebabs with Vegetables

Ingredients

• 1 lb / 454 g boneless leg of lamb, trimmed of fat, cut into 1½-inch cubes
• 1 cup / 240 ml plain low-fat kefir
• 2 cloves garlic, minced
• 2 tsp / 10 ml fresh whole rosemary leaves
• Zest and juice of ½ lemon
• ½ tsp / 2.5 ml ground cumin
• ¼ tsp / 1.25 ml ground turmeric
• 1/8 tsp / 0.625 ml cayenne pepper
• ½ tsp / 1.25 ml sea salt, plus more to taste
• 1/8 tsp / 0.625 ml freshly ground black pepper, plus more to taste
• 1 cup / 240 ml white button mushrooms, halved
• 1 baby zucchini, halved lengthwise and sliced into ½-inch moons (about 1 cup / 240 ml)
• 1 cup / 240 ml cherry tomatoes
• ¼ red onion, cut into 1½-inch pieces and separated into single layers (about ¼ cup / 60 ml)
• Olive oil coooking spray

Preparation

1. In a glass container, place lamb, kefir, garlic, rosemary, lemon zest and juice, cumin, turmeric, cayenne, salt and pepper, and stir to thoroughly combine. Make sure lamb cubes are completely submerged in kefir marinade. Cover tightly and refrigerate for at least three hours, or overnight. 
2. Heat a grill or grill pan to medium-high heat. Remove lamb from marinade and thread onto skewers, alternating with mushrooms, zucchini, tomatoes and onion, until all ingredients are threaded. Discard marinade. Brush grill with a little olive oil to prevent lamb and vegetables from sticking. Spray skewered ingredients lightly with Eat-Clean Cooking Spray, and season with a pinch of sea salt and freshly ground black pepper. Place on grill and cook, turning two or three times, until lamb is cooked to medium-rare and vegetables are slightly charred and soft, 7 to 10 minutes total. Remove from grill and divide among four plates