Lamb Zucchini Kebab POINTS® value | 6 Servings | 4 Preparation Time | 20 min Cooking Time | 8 min Level of Difficulty | Moderate main meals | Coriander adds a hint of citrus flavor to our delicious marinade. Impress your guests on Independence Day. Ingredients: 1/2 cup plain fat-free yogurt 1 tsp ground coriander 1/2 tsp garlic powder 3/4 tsp table salt, or to taste 1/2 tsp black pepper, or to taste 1 pound lean leg of lamb, cut into 2-inch cubes (boneless) 2 medium zucchini, quartered lengthwise and cut into 2-inch cubes 1 large red onion(s), cut into 2-inch pieces 4 serving olive oil cooking spray, or enough to coat kebabs 2 cup cooked white rice, or basmati rice, kept hot

Directions: Preheat outdoor grill, stove-top grill pan or broiler. In a large shallow dish, whisk together yogurt, coriander, garlic powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add lamb and stir to coat. (Note: Marinate lamb for 1 hour or, if possible, overnight.) Skewer alternating pieces of lamb, zucchini and onion onto 8 wooden or metal skewers (soak wooden skewers in water for 30 minutes before using to prevent scorching). Coat kebabs with cooking spray; season to taste with remaining salt and pepper. Grill or broil kebabs, turning frequently, about 8 minutes for medium-rare (cook slightly longer for medium or medium-well-done). Serve with rice. Yields about 2 kebabs and 1/2 cup of rice per serving.