For a change of pace, grill aromatic lamb and vegetable skewers at your next summer cook-out. The mint yogurt is a cooling counterpoint to the lamb. Photo credit: Lindsay Landis from Love & Olive Oil.
30m
PREP TIME
12m
COOK TIME
250
CALORIES
13
INGREDIENTS
For a change of pace, grill aromatic lamb and vegetable skewers at your next summer cook-out. The mint yogurt is a cooling counterpoint to the lamb. Photo credit: Lindsay Landis from Love & Olive Oil.
30m
PREP TIME
12m
COOK TIME
250
CALORIES
13
INGREDIENTS
Ingredients 8 Servings
- Mint Yogurt
- 1 cup plain lowfat yogurt
- 2 tablespoons chopped fresh mint
- 1/8 teaspoon McCormick® Ground Cumin
- Lamb Skewers
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 teaspoons McCormick® Whole Rosemary Leaves
- 2 teaspoons McCormick® Whole Thyme Leaves
- 1 teaspoon McCormick® Garlic Powder
- 3/4 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 2 pounds lean boneless leg of lamb, cut into 1 1/2-inch cubes
- 1 1/2 cups cherry tomatoes (8 ounces)
- 2 small onions, cut into wedges
INSTRUCTIONS
- 1 For the Mint Yogurt, mix yogurt, mint and cumin in small bowl. Cover. Refrigerate until ready to serve.
- 2 For the Lamb Skewers, mix lemon juice, oil, rosemary, thyme, garlic powder, sea salt and pepper in small bowl. Reserve 1/2 of the marinade for basting. Place lamb in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well.
- 3 Refrigerate 1 hour or longer for extra flavor. Remove lamb from marinade. Discard any remaining marinade. Alternately thread lamb, tomatoes and onion wedges onto skewers.
- 4 Grill over medium-high heat 10 to 12 minutes or until desired doneness, turning occasionally and brushing with reserved marinade. Serve with Mint Yogurt.
NUTRITION INFORMATION
(per Serving)
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