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Minted Lamb Kebabs

Yield: 4 Servings
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  • 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


  1. 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.
  2. Preheat the broiler or grill.
  3. 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.
  4. 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.

Nutritional Information (Per Serving)
Protein:23 g
Sodium: 165 mg
Cholesterol:71 mg
Fat: 7 g
Dietary Fiber:0 g
Sugars: 2 g
Carbohydrates: 2 g
Exchanges: 3 Lean Meat

Source: The New Family Cookbook for People with Diabetes

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