Directions:
- In a small bowl, combine the first six ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 15 minutes.
- Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini.
- Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 602.43 Kcal (2522 kJ) | ||
| Calories from fat | 296.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.89g | 51% | |
|---|---|---|---|
| Cholesterol | 94.15mg | 31% | |
| Sodium | 668.02mg | 28% | |
| Potassium | 611.28mg | 13% | |
| Total Carbs | 34.45g | 11% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 28.91g | 58% | |
| Vitamin C | 7mg | 12% | |
| Iron | 3.2mg | 18% | |
| Calcium | 111.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 140.73 Kcal (589 kJ) | ||
| Calories from fat | 69.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 51% | |
|---|---|---|---|
| Cholesterol | 21.99mg | 31% | |
| Sodium | 156.05mg | 28% | |
| Potassium | 142.8mg | 13% | |
| Total Carbs | 8.05g | 11% | |
| Sugars | 1.12g | 19% | |
| Dietary Fiber | 0.47g | 8% | |
| Protein | 6.75g | 58% | |
| Vitamin C | 1.6mg | 12% | |
| Iron | 0.7mg | 18% | |
| Calcium | 26.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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