Lamb Skewers with Mint Yogurt

Name: Lamb Skewers with Mint Yogurt
Prep time: 30 min
Cook time: 12 min
Yield: 8
Cuisine: Middle Eastern,
Ingredients: 1 cup plain lowfat yogurt; 2 tbsps chopped fresh mint; 1/8 tsp McCormick® Cumin, Ground; 1/4 cup lemon juice; 1/4 cup olive oil; 2 tsps McCormick® Rosemary Leaves; 2 tsps McCormick® Thyme Leaves; 1 tsp McCormick® Garlic Powder; 3/4 tsp McCormick® Sea Salt Grinder; 1/2 tsp McCormick® Black Pepper, Coarse Ground; 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

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

Servings: 8

Ingredients

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

KEY PRODUCTS

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.