Coriander-Spiced Chicken or Lamb Kebabs

Chicken and Lamb Kebabs
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


1 1/2tablespoons olive oil
1/2teaspoon red wine vinegar
1large garlic clove, minced
1teaspoon ground cumin
1teaspoon ground coriander
1/4teaspoon cayenne pepper
1/4teaspoon salt
1 1/2pounds lamb shoulder chops, trimmed, boned, cut into 1-inch pieces (about 12 ounces meat) or 12 ounces boneless skinless chicken breast, cut into 1-inch pieces
Wooden skewers, soaked in water at least 10 minutes


  1. Prepare barbecue grill or preheat broiler.
  2. Whisk together the first seven ingredients (olive oil through salt) in a medium bowl. Add the lamb or chicken. Toss to evenly coat. Let marinate up to 2 hours.
  3. Thread onto skewers, leaving a small gap between each piece.
  4. Preheat broiler or prepare grill.
  5. Broil or grill lamb skewers 8 minutes or until the meat is crusty brown but still pink inside, turning after 4 minutes. Cook chicken skewers about 10 minutes or until no longer pink. Serve with Simple Lemon Yogurt Sauce.

Recipe by Nancy Vieanneau

Per serving (with lamb): 158 calories, 9g fat, 54mg chol., 17g prot., 1g carbs., 0mg fiber, 191mg sodium 

Per serving (with chicken): 144 calories, 7g fat, 54mg chol., 18g prot., 1g carbs., 0g fiber, 226mg sodium

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 457 other followers