Lamb Kabobs

Lamb Kabobs

Metric Ingredient Imperial 250 ml plain yogurt 1 cup 125 ml loosely packed fresh mint, snipped 1/2 cup 30 ml dijon mustard 2 tbsp 30 ml lemon juice 2 tbsp 3 cloves garlic, minced 3 455 gm boneless leg of lamb, cubed 1 lb 4 small zucchini, cut into chunks 4 4 plum tomatoes, halved 4

In a small bowl, combine yogurt, mint, mustard, lemon juice, garlic and dash pepper and salt, if desired. Stir in lamb. Cover and chill for 8 to 24 hours. Drain lamb, reserving yogurt mixture. On long metal skewers, thread lamb alternately with zucchini and tomatoes. Place skewers on unheated rack of broiler pan. Broil 3 to 4 inches (7.5 to 10 cm) from heat for 4 minutes; turn. Brush with reserved yogurt mixture. Broil 3 to 6 minutes more or until desired doneness. Serves 4

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