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.

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