Lamb Kebabs With Coriander Sauce
Published June 1, 1996
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds boneless leg of lamb, cut into 2-inch cubes
¼ cup olive oil
2 garlic cloves, minced
¼ cup plain yogurt
1 teaspoon soy sauce
1 teaspoon Dijon mustard
1 teaspoon thyme leaves
Freshly ground pepper to taste
1 red onion, cut into wedges
2 red peppers, cut into wedges
FOR THE SAUCE
1 cup plain yogurt
1 clove garlic, minced
2 tablespoons lemon juice (or more to taste)
½ cup fresh coriander leaves, chopped
Coarse salt and freshly ground pepper to taste
Sprigs of fresh coriander for garnishing
Nutritional analysis per serving (4 to 6 servings)
9 grams carbs; 109 milligrams cholesterol; 454 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 33 grams fat; 2 grams fiber; 659 milligrams sodium; 31 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate lamb cubes in mixture of olive oil, garlic, yogurt, soy sauce, mustard and thyme with pepper to taste for at least two hours, but preferably overnight.
- Step 2
Thread lamb on skewers, alternating with pieces of onion and peppers.
- Step 3
Combine yogurt, garlic, lemon juice and coriander leaves and season to taste with salt and pepper.
- Step 4
Preheat grill or broiler. Grill lamb for five to seven minutes, turning once for medium rare; cook longer if you want it more well done. Garnish plates with coriander sprigs. Serve sauce separately in a small bowl.
Private Notes
Comments
Isn't cilantro the leaves of the plant and coriander the seeds of the same plant?
Didn't make the sauce, but the marinade was good--even having to use garlic powder since I didn't have any garlic. Broiled the skewers and kept them pretty big--not 2 x 2 inches as recommended...still came out a little dry. But the onions and peppers were absolutely delicious! I would make again. Served it with chutney and israeli couscous.
Isn't cilantro the leaves of the plant and coriander the seeds of the same plant?
The marinade for the lamb was pretty good, but the sauce was just terrible. Not sure why - perhaps because I used fat-free greek yoghurt? - but it added nothing to the dish, even after we added some olive oil (which helped some).