Lamb Kebabs with Yogurt Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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At 95ยข a serving, these colorful Mediterranean-style lamb skewers are a great choice for outdoor entertaining. Ingredients:
1/2 cup plain yogurt |
1/4 cup plus 2 tbsp. sour cream |
2 tablespoons lime juice |
1 clove garlic, minced |
1/4 teaspoon cumin |
1 tablespoon chopped parsley |
salt and pepper |
2 pounds lean lamb, cut into 2-inch chunks |
1 teaspoon ground cumin |
salt and pepper |
2 tablespoons olive oil, plus more for brushing |
1 small eggplant (about 12 oz.), cut into 1-inch cubes |
1 red bell pepper, stemmed, seeded, cut into 1-inch pieces |
1 yellow bell pepper, stemmed, seeded, cut into 1-inch pieces |
1/2 pint cherry tomatoes |
Directions:
1. Make sauce: Stir yogurt, sour cream and lime juice in a bowl until blended. Add garlic, cumin and parsley; season with salt and pepper. Serve at room temperature or cover and chill.
2. Make kebabs: Prepare a charcoal fire and let burn to a gray ash. Toss lamb with cumin, salt, pepper and oil. Thread lamb onto 8 metal skewers, dividing evenly and alternating with eggplant, peppers and tomatoes.
3. Brush kebabs with oil; season with salt and pepper. Set grill 6 inches from heat. Grill, turning, until lamb is browned and firm, 12 to 15 minutes; serve warm.
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