Ingredients
1/2 cup white wine or chicken broth2 tablespoons olive oil2 teaspoons ground coriander1 teaspoon ground ginger1/2 teaspoon salt1/4 teaspoon ground cinnamon1/2 pound sirloin lamb roast, cut into 1-inch cubes1/2 cup plain yogurt6 medium fresh mushrooms1 medium zucchini, cut into 1/2-inch slices1-1/2 cups hot cooked couscous
Preparation
In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes.
Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini.
Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.
