Hands On:

30 minutes

Total Time:

285 minutes

Serves:

Ingredients

1 cup Hy-Vee plain nonfat Greek yogurt
2 tbsp salt-free harissa seasoning, divided
2 tbsp refrigerated ginger paste
1 tbsp refrigerated garlic paste
1 tsp Hy-Vee ground cumin, plus 1 Tbsp., divided
¼ tsp kosher salt
1 lb fresh lamb stew meat
¾ cup Hy-Vee canola oil
1 large sweet potato, peeled and cut into 12 pieces
1 fresh plantain, peeled and sliced 1-inch thick
1 medium red onion, cut into 1 1/2-inch wedges
Serrano chile pepper, for garnish
Baby spinach, for serving
Shallot slices, for serving
Fresh mint leaves, for garnish

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Preparation

Stir together yogurt, 1 tablespoon harissa seasoning, ginger and garlic pastes, 1 teaspoon cumin, and salt in a large bowl. Add lamb; stir to coat evenly. Cover and marinate in the refrigerator 4 to 8 hours.

Combine oil, remaining 1 tablespoon harissa, and remaining 1 tablespoon cumin in a large microwave-safe bowl. Add sweet potato and plantain; toss to coat. Cover and microwave 3 minutes. Drain, reserving ⅓ cup oil mixture for serving.

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350°).

Drain lamb; discard marinade. Alternately thread onion wedges, lamb, sweet potato, and plantain onto 6 (12-inch) metal skewers. Grill kabobs 10 to 12 minutes or until lamb reaches 145° for medium-rare doneness, or desired doneness, turning occasionally.

Serve with reserved oil mixture; garnish with sliced serrano pepper, if desired. Serve kabobs with spinach and shallot. Garnish with mint, if desired.

Nutrition Facts

Serves: 5

Amount Per Serving
Calories:		530
% Daily Value*
Total Fat: 36g		46%
	Saturated Fat: 4.5g
	Trans Fat: 0g
Cholesterol: 85mg		28%
Sodium: 330mg		14%
Total Carbohydrate: 19g		7%
	Dietary Fiber: 2g	7%
	Sugars: 9g	18%
Protein: 30g		60%