Curried Lamb Kabobs

• 1 pound lean boneless leg of lamb
• 1/2 cup plain fat-free yogurt
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon curry powder
• 2 small onions
• 1 large green bell pepper, seeded and cut into 16 pieces
• 16 medium-size fresh mushrooms
• Cooking spray

1. Trim fat from lamb; cut lamb into 1 1/4-inch cubes. Place lamb in a shallow dish. Combine yogurt, soy sauce, and curry powder; add to lamb, and stir to coat. Cover and marinate in refrigerator at least 2 hours.
2. Cook onions in boiling water to cover in a medium saucepan 10 minutes. Drain and cut each onion into 4 wedges.
3. Prepare grill.
4. Remove lamb from marinade; reserve marinade. Thread lamb, onion, bell pepper, and mushrooms alternately onto 8 (10-inch) skewers; brush with reserved marinade.
5. Coat a grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place kabobs on rack; grill, covered, 10 minutes or to desired degree of doneness, turning kabobs once. Serve immediately.

lean, yogurt, soy sauce, curry powder, onions, green bell pepper, mushrooms, cooking spray

Taken from www.myrecipes.com/recipe/curried-lamb-kabobs (may not work)