1 1/4 C plain fat-free Greek yogurt
1 t ground cumin
1/2 t hot paprika
1 garlic clove, minced
1 lb boneless leg of lamb, trimmed
Combine yogurt, cumin, paprika, and garlic in a bowl. Cut lamb into 24 cubes. Sprinkle with black pepper. Combine lamb and 1/2 C yogurt mixture in a ziptop bag and refrigerate remaining yogurt. Marinate lamb in refrigerator at least 1 hour. Remove lamb, discard marinade. Thread 3 lamb pieces onto each of 8 skewers. Heat a grill pan over medium-high heat, coat with cooking spray. Arrange 4 skewers on pan. Cook 7 minutes, turning frequently. Repeat with other skewers. Serve with remaining yogurt mixture.
2 skewers, 3 T sauce:
Calories 187
Fat 5.2
Protein 29.6
Carbs 3.4
Fiber .2
Cholesterol 73
Iron 2.3
Sodium 338
Calcium 60
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