Grilled Vegetable-Lamb Skewers

Grilled Vegetable-Lamb Skewers

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From: Diabetic Living Magazine

These skewers take just 20 minutes to prepare but they do require some time in the fridge to soak up the amazing herb and spice mix. Making your own Garam Masala is simple, but you can skip that step if you'd like—just look for it in the ethnic section of large supermarkets or at food specialty shops.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon cardamom seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 12 whole cloves
  • 1 (3 inch) piece stick cinnamon
  • 1 pound lean boneless leg of lamb
  • ¼ cup chopped fresh cilantro plus 2 tablespoons, divided
  • 2 tablespoons finely chopped onion
  • 2 tablespoons lime juice or lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 medium fresh jalapeño pepper, seeded and finely chopped (see Tip) (optional)
  • ¼ teaspoon salt
  • 2 cups assorted vegetables, cut into 1½-inch chunks (such as yellow summer squash or eggplant, red onion wedges, and/or whole baby patty pan squash)
  • 2 cups hot cooked bulgur (see Tip)


  • Prep

  • Ready In

  1. Prepare homemade Garam Masala: Combine cardamom seeds, cumin seeds, whole black peppercorns, whole cloves, and stick cinnamon in a medium skillet; cook and stir over medium-low heat about 3 minutes or until aromatic. Remove from heat and cool. Place the cinnamon stick in a resealable plastic bag; seal. Using a rolling pin or mallet, crush the cinnamon. Combine the spice in a spice grinder or blender. Cover and grind or blend to a fine powder. Set aside (see Tip).
  2. Trim fat from lamb. Cut lamb into 1½-inch pieces. Place lamb in a resealable plastic bag set in a shallow dish; set aside. Combine ¼ cup of the cilantro, the onion, lime (or lemon) juice, garlic, ginger, jalapeno pepper (if using), garam masala, and salt in a medium bowl. Add cilantro mixture to lamb; seal bag. Toss to coat. Chill in the refrigerator for 4 to 6 hours.
  3. On four 12-inch-long skewers (see Tip), alternately thread lamb and vegetable pieces, leaving a ¼-inch space between pieces. Discard cilantro mixture.
  4. Coat a cold grill rack with cooking spray. Place skewers on the coated rack of an uncovered grill, directly over medium coals. Grill for 12 to 14 minutes or until lamb is slightly pink in the center, turning once halfway through grilling. Stir together bulgur and remaining 2 tablespoons of cilantro in a medium bowl. Serve with vegetable-lamb skewers.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • To cook bulgur, in a medium saucepan, combine 1½ cups water and ¾ cup bulgur. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender.
  • Homemade Garam Masala can be stored in a covered container up to 6 months.
  • If using wooden skewers, soak them in enough water to cover for 30 minutes before using.
  • Variation: Broiler method: Preheat broiler. Place skewers on the unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for 12 to 14 minutes or until lamb is slightly pink in center, turning once halfway through broiling time.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 232 calories; 4 g fat(1 g sat); 5 g fiber; 22 g carbohydrates; 27 g protein; 71 mg cholesterol; 226 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1 starch, 1 vegetable, ½ fat

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