Spicy Honey Yogurt Lamb Kabobs
For these Spicy Honey Yogurt Lamb Kabobs I wanted a tender on the inside and flavorful and crispy edges on the outside. The yogurt spiced marinade along with the apricot and peppers make for one killer kabob!
Prep Time3 hrs
Cook Time12 mins
Total Time3 hrs 12 mins
Servings: 4 servings
- 1 lb lamb loin chops meat trimmed
- 1 medium onion grated and drained
- 1/2 cup plain yogurt
- 3 tbsp honey
- 1 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp ground cumin
- 1/2 preserved lemon peel diced fine
- 20 dried apricots
- red bell pepper
- green bell pepper
Trim the lamb meat from the bone and remove the shiny skin that is tough even when cooked. Discard the fat. Cut meat into bite size pieces and set aside.
To save time I use a food processor, but you can easily use a cheese grater for this next process. Remove the skin from the onion, rough chop it and process until blender. Remove from processor and place in a sieve to drain. Press grated onion and extract onion water as much as possible. Place onion in small bowl.
To the onion add the yogurt, honey, olive oil, cinnamon cumin and diced fine preserved lemon. If you don't have preserved lemon feel free to zest half a lemon. Mix together, add the trimmed lamb meat and allow to marinate covered in the refrigerator for at least 3 hours minimum.
Preheat grill to 450°F. Cut the bell peppers into bite size pieces. Alternately skewer the lamb, apricot and bell peppers and set on a tray.
Coat the grill with oil on a old cloth and cook the skewers for 3 minutes on medium high each side. Serve immediately with steamed rice, couscous or whatever side you prefer.
Calories: 558kcal | Carbohydrates: 42g | Protein: 21g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 83mg | Potassium: 795mg | Fiber: 3g | Sugar: 36g | Vitamin A: 29.4% | Vitamin C: 3% | Calcium: 8.9% | Iron: 18%