Clean Eating

Lamb & Apricot Skewers with Cucumber Mint Yogurt

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SERVES 4. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 30 MINUTES.

The flavors in these skewers are inspired by North African cuisine, specifical­ly Moroccan tagines, where sweet and savory notes are often beautifull­y fused. Here, we pair them with a simple yogurt salad that is common in the Levantine region and is especially cooling on hot summer days.

SKEWERS

2 tbsp Balkan yogurt or whole-milk regular yogurt 1 tsp each ground cumin and smoked paprika ½ tsp sea salt 1 lb deboned lamb shoulder, cut into 2-inch cubes 6–8 apricots, halved (or use ¾ cup dried apricots) 3 large red onions, cut into 2-inch pieces (or 6–8 shallots, halved)

YOGURT ¾ cup Balkan yogurt or whole-milk regular yogurt

6 Persian cucumbers, finely chopped or grated 2 tbsp fresh chopped mint, divided ¼ tsp sea salt

EQUIPMENT

6–8 metal or wooden skewers (soaked if using wooden)

1. Preheat a greased grill to medium-high.

2. Prepare marinade: In a large bowl, combine yogurt, cumin, paprika, and salt. Add lamb and stir to coat. (TIP: If you have more time, you can marinate lamb in yogurt mixture in the refrigerat­or up to 4 hours.)

3. To each skewer, add 2 pieces of lamb followed by 1 apricot half and then 1 onion piece; repeat. Skewer all remaining ingredient­s in the same manner.

4. Add skewers to grill and cook for 3 to 5 minutes per side, until cooked through and browned.

5. Meanwhile, prepare yogurt salad: In a small bowl, combine yogurt, cucumbers, one-half of mint and salt. Garnish with remaining onehalf of mint. Serve with skewers.

PER SERVING (¼ of recipe): Calories: 275, Total Fat: 10 g, Sat. Fat: 4 g, Monounsatu­rated Fat: 3 g, Polyunsatu­rated Fat: 1 g, Carbs: 25 g, Fiber: 4 g, Sugars: 14 g, Protein: 24 g, Sodium: 451 mg, Cholestero­l: 71 mg

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