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Indian-Spiced Lamb Kebabs

Serves 4 (serving size: 2 skewers)

Total Time
30 mins

The key to good kebabs is using very lean but tender meat; the top round is ideal (ask your butcher to cut it for you). A simple raita--—a sauce of yogurt with chopped cucumber and mint--goes well with this, as does naan flatbread warmed on the grill.

su-Indian-Spiced Lamb Kebabs Image

Photo: Annabelle Breakey

 3 medium zucchini
 2 red bell peppers
 1/4 cup plain Greek-style yogurt
 2 tablespoons chopped cilantro, plus sprigs for serving
 1 teaspoon garam masala*
 1 teaspoon kosher salt
 1/2 teaspoon curry powder
 1/8 teaspoon cayenne
 1 tablespoon fresh lemon juice
 1 tablespoon extra-virgin olive oil
 1 1/4 pounds lamb top round or sirloin, cut into 1-in. chunks
Step 1

Heat a grill to high (about 450° to 550°). Cut zucchini and bell peppers into chunks about 1 in. wide. In a large bowl, stir together yogurt, chopped cilantro, garam masala, salt, curry powder, cayenne, lemon juice, and oil. Add lamb and vegetables and toss to coat.

Step 2

Thread lamb and vegetables onto 8 (10 in.) metal skewers, keeping some space between the pieces to help them cook evenly.

Step 3

Grill skewers until beginning to char and easy to turn, about 5 minutes, then turn as needed until lamb is medium-rare and vegetables are lightly charred but still tender-crisp, 8 to 10 minutes total.

Step 4

Transfer skewers to a platter and top with cilantro sprigs.

Step 5

*Find at well-stocked grocery stores and Indian markets.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 379Calories from Fat 62
% Daily Value *
Total Fat 26g40%

Saturated Fat 10g50%
Cholesterol 105mg35%
Sodium 459mg20%
Total Carbohydrate 5.5g2%

Dietary Fiber 1.4g6%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.