Lamb Kabobs

Ingredients:


1 lb boneless leg of lamb, trimmed of fat, cut into 1 1/2-inch cubes

1 cup ml plain low-fat yogurt
2 cloves garlic, minced

2 tsp fresh whole rosemary leaves

Zest and juice of 1/2 lemon

1/2 tsp ground cumin

1/4 tsp ground turmeric

1/8 tsp cayenne pepper

1/4 tsp sea salt, plus more to taste

1/8 tsp freshly ground black pepper, plus more to taste

1 cup white button mushrooms, halved

1 baby zucchini, halved lengthwise and sliced into 1/2-inch moons (about 1 cup)

1 cup cherry tomatoes

1/4 red onion, cut into 1 1/2-inch pieces and separated into single layers (about 1/4 cup)

Olive oil Cooking Spray




Instruction

ONE: In a glass container, place lamb, yogurt, 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.

TWO: Heat a grill or grill pan to medium-high heat.

THREE: 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.

FOUR: Spray skewered ingredients lightly with 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