Lamb and Onion Kebabs

Lamb and Onion Kebabs

My son, Joe, loves meat.  Chicken, beef, pork. lamb or fish. And it can be grilled, baked, fried, roasted, slow-cooked, etc.

It’s all good to Joe.

But, whenever I ask him what he’d most like to see on the table for dinner, he always requests “lamb.”

Lamb is not a staple but a treat in our house. It can be hard to find and it’s almost always expensive.

So Joe was over-the-moon when I actually brought home a boneless leg of lamb from Costco last week.

I found my Lamb and Onion Kebab inspiration from Weight Watchers online. It’s simple and has been a favorite for nearly 8 years.

Coating the lamb in seasoned yogurt is genius. It always turns out moist and wonderful.

I double the sauce from the original recipe so there is some left for dipping. And I prefer a little couscous on the side instead of white rice.

Note: You may notice the absence of veggies on the kebabs in the picture. I had a new asparagus idea to explore so I prepared it separately. The veggies are fabulous grilled on the kebabs and I usually go that route.

Ingredients List

• 1 cup plain Greek-style yogurt
• 2 tsp coriander
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 pounds lean, boneless leg of lamb cut into 2-inch cubes
• 1 large red onion, cut into 2-inch pieces
• 2 small zucchini or a bunch of asparagus spears cut into 2 -inch pieces
• olive oil spray

Method

Preheat outdoor grill.

In small bowl, whisk together yogurt, coriander, garlic, salt and pepper.

Pour 1/2 cup of the yogurt mixture into a large bowl. Add lamb and stir to coat the meat thoroughly. Set remaining sauce aside for dipping later.

Skewer alternating pieces of lamb, zucchini or asparagus, and onion.

Note: I prefer metal skewers. If you use wooden skewers, soak them in water for 30 minutes before adding the meat to avoid scorching. Or don’t. I personally don’t care if the skewer gets a little charred.

Coat skewered kebabs lightly with olive oil spray.

Grill kebabs on medium-high, turning frequently for 8-12 minutes (time depends on your desired doneness).

Serve immediately with reserved dipping sauce and couscous.