Click
on
picture
to
enlarge1.
Combine
yogurt,
garlic,
lemon
juice
and
seasonings.
reserve
half
and
refrigerate
for
later
use.
Marinate
the
lamb
in
the
rest
of
the
yogurt
mixture
for
2
to
6
hours.
2.
Remove
meat
from
marinade,
discard
the
marinade.
Thread
meat
and
remaining
ingredients
on
skewers.
Grill
over
medium
hot
coals,
10
minutes
turning
once.
Serve
with
the
refrigerates
yogurt
mix
with
the
kabob
over
rice.
Calories 225, Fat 10g, Cholesterol 71mg, Sodium 316mg, Carbohydrate 10g, Protein 25g, Calories from fat 38%