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Minted Lamb Kabobs

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail


Recipe Introduction

Plan ahead....needs to marinate at least 2 hours or overnight. WW Points
Exchanges
Yield: 4 Servings


- 1 pound boneless lean leg of lamb, cut into 1-inch cubes
- 3/4 cup plain low-fat yogurt
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh mint leaves,
or 1 teaspoon dried mint
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon crushed saffron (optional)
- 1/8 teaspoon freshly ground pepper

Place the lamb cubes in a shallow glass dish or plastic
bag. Combine the remaining ingredients in a medium; mix well. Pour over the lamb. Cover and refrigerate at least 2 hours or overnight.

Preheat the broiler or grill.

Thread the lamb onto 4 skewers, reserving the marinade. Broil or grill 6 to 8 inches from the heat source, turning and basting with the marinade several times, until the lamb is browned on all sides, about 9 to 12 minutes.

Do not overcook; the lamb cubes should be pink in the middle to retain flavor and tenderness.

Discard the remaining marinade; do not serve it with the cooked kebabs.

Per Serving (1 kebab)equals: Calories: 169... Fat: 7g... Cholesterol: 71mg... Sodium: 165mg.... Carbohydrate: 2g... Dietary Fiber: 0g... Protein: 23g +++++ Exchanges: 3 Lean Meat +++++ WWP: 4.4