There's plenty at stake when you put these grilled lamb kabobs on the menu. For starters, there is a good chance there won't be enough to go around, especially when your guests sink their teeth into the tender goodness of this main dish. Make it a meal tonight.
Ingredients
For 0004 Person(s)
Recipe
16 ounce(s) lamb tenderloin
1/3 ounce(s) fennel seeds
1/3 tablespoon(s) galangal, minced
1 teaspoon(s) cumin
1 tablespoon(s) lemon juice
2 tablespoon(s) white wine vinegar
1 tablespoon(s) extra virgin olive oil
1/10 ounce(s) rosemary
2 tablespoon(s) mint
1 cup(s) low fat plain yogurt
2 tablespoon(s) skimmed milk, evaporated
1 dash(es) salt
1 dash(es) pepper
Directions
Using a sharp knife, cut the lamb into bite size pieces and put into a shallow dish.
Thread onto the skewers.
In a separate bowl, stir together fennel seeds, galangal, cumin, lemon, vinegar, olive oil, rosemary, mint, yogurt, evaporated milk, salt, and pepper.
Pour over the lamb pieces, and mix to coat meat. Reserve 2 tablespoons of marinade.
Cover and refrigerate for at least 4 hours.
Preheat outdoor grill on medium-high heat.
Cook the kabobs for 6-8 minutes, turning half way through.
Transfer the kabobs to a serving platter and drizzle with remaining yogurt sauce.