Yogurt-Marinated Lamb Kebabs (Sbd Phase 1)

This tangy, garlicky grilled lamb dish—with charred peppers and onion—brings the taste of Greece to your table in no time. To help save time, look for cut lamb at the butcher shop or supermarket and grill the veggies and lamb simultaneously so all the components of the dish are ready at once. Serve with Feta, Cucumber, and Radish Salad or, in later phases, with Quinoa Pilaf.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 3⁄4 lb  well-trimmed boneless leg of lamb, cut into 2-inch cubes
• 1⁄4 cup plain fat-free yogurt or 1⁄4 cup low-fat plain yogurt
• 1  garlic clove, minced
• 1  medium green bell pepper, cut into 1-inch squares
• 1⁄2 medium onion, cut into wedges
• 1⁄2 tablespoon extra virgin olive oil, plus extra for grill
• 1  pinch  salt & freshly ground black pepper
•  skewer (if wooden, soak in water for 30 minutes)

Directions

1. Place lamb in a mixing bowl. Season generously with salt and pepper, add yogurt and garlic, and toss to combine. Cover bowl with plastic wrap and marinate at room temperature for 15 minutes.
2. While lamb is marinating, heat grill or grill pan to medium-high. Place bell peppers and onion in a mixing bowl, toss with oil, and season with salt and pepper. Thread vegetables onto skewers. Brush grill with oil and grill vegetables until browned, turning occasionally, about 15 minutes.
3. Place lamb on skewers and grill 4 minutes per side for medium-rare or 5 minutes per side for medium. Serve lamb with vegetables.