Low Fat Succulent Lamb Kebab
Delight in the rich, aromatic flavors of these Low Fat Succulent Lamb Kebabs—a healthier twist on a classic favorite! Made with lean lamb meat, marinated in a vibrant blend of low-fat yogurt, garlic, and warming spices like cumin, coriander, and smoked paprika, these kebabs are bursting with flavor while keeping things guilt-free. The lamb is paired with colorful chunks of bell peppers, red onion, and juicy cherry tomatoes, creating a visually stunning and nutrient-rich dish. Perfectly grilled or oven-baked to tender, smoky perfection in just 12 minutes, these skewers make an ideal weeknight meal or a crowd-pleasing addition to your next barbecue. Serve with a crisp side salad, whole-grain pita, or tangy tzatziki for a satisfying, Mediterranean-inspired feast. Perfect for those seeking healthy lamb recipes, high-protein meals, or vibrant dinner ideas!
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Recipe Information
Ingredients
- 500 grams Lean lamb meat (leg or loin, trimmed of visible fat)
- 120 ml Low-fat plain yogurt
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 teaspoon Olive oil
- 1 medium Red onion, cut into chunks
- 2 medium Bell peppers (any color), cut into chunks
- 12 pieces Cherry tomatoes
- 6 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Cut the lean lamb meat into bite-sized cubes, approximately 2 cm each.
In a mixing bowl, combine the low-fat yogurt, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper (if using), salt, black pepper, lemon juice, and olive oil. Mix well to make the marinade.
Add the lamb cubes to the marinade and mix until the meat is well coated. Cover and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
Preheat a grill, grill pan, or oven to 200°C (400°F) if baking.
Thread the marinated lamb cubes onto skewers, alternating with chunks of red onion, bell peppers, and cherry tomatoes.
Cook the kebabs on the preheated grill or in the oven for 10–12 minutes, turning occasionally, until the lamb is cooked through and slightly charred on the edges. Use a meat thermometer to ensure the internal temperature reaches 63°C (145°F) for medium-rare or 70°C (160°F) for medium.
Remove the skewers from the heat and let them rest for 2–3 minutes.
Serve hot with a side of salad, whole-grain pita bread, or a light dipping sauce like tzatziki for an extra punch of flavor.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 33.7 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 414 mg | 32% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3515 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
