NUTRITION

SERVINGS

INGREDIENTS

6 oz Leg of lamb

0.25 cup Nonfat Greek yogurt

1 tsp Extra virgin olive oil

0.5 cup Red bell pepper

0.5 cup Red onion

0.5 cup Cooked basmati rice

0.13 tsp Saffron threads

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, cumin, garlic powder, sea salt, black pepper, and lemon juice to create the marinade.

• 2

  Cut the lamb into 1-inch cubes and toss them in the yogurt marinade until well coated. Let them marinate in the refrigerator for at least 30 minutes.

• 3

  While the lamb marinates, chop the red bell pepper and red onion into 1-inch chunks.

• 4

  Thread the marinated lamb, bell peppers, and onions onto skewers, alternating between meat and vegetables.

• 5

  Preheat a grill or grill pan over medium-high heat and brush lightly with olive oil.

• 6

  Grill the kabobs for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and the vegetables are slightly charred.

• 7

  In a small bowl, steep the saffron threads in one tablespoon of hot water for 5 minutes, then fold the liquid and threads into the warm cooked basmati rice.

• 8

  Serve the hot kabobs over the saffron rice and garnish with freshly chopped parsley.