GOOD TO KNOW Kebabs are a good way to incorporate vegetables into from-the-grill dinners. They also allow you to use a small amount of a high-fat food, such as the chorizo in the pork kebabs, to maximum effect. If using wooden skewers, soak them in water for thirty minutes before grilling.

　　

Ingredients

serves 4

　　Vegetable oil, for grill

　　1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces

　　2 teaspoons finely grated lemon zest, plus lemon wedges for serving

　　1/2 teaspoon ground coriander

　　1/4 teaspoon ground cinnamon

　　Coarse salt and ground pepper

　　1 pint grape tomatoes

　　12 fresh mint leaves

　　

Step 1

Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, zest, coriander, and cinnamon; season with salt and pepper.

　　

Step 2

Dividing ingredients evenly, thread lamb, tomatoes, and mint onto four skewers, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 184

　　

Step 5

Fat: 9.2g (2.5g Saturated Fat)

　　

Step 6

Protein: 21.4g

　　

Step 7

Carbohydrates: 3.4g

　　

Step 8

Fiber: 1.2g

　　Everyday Food: Light