Curried Lamb Kabobs

Ingredients

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

Equipment

• sauce pan
• grill
• skewers

Directions

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