Greek Lamb Kabobs Recipe

Greek Lamb Kabobs Recipe photo by Taste of Home

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We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. —Kathy Herrola of Martinez, California

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Greek Lamb Kabobs Recipe

Prep: 10 min. + marinating Grill: 15 min.

Yield: 4 Servings

10 15 25

Ingredients

1/2 cup lemon juice
2 tablespoons dried oregano
4 teaspoons olive oil
6 garlic cloves, minced
1 pound boneless lean lamb, cut into 1-inch cubes
16 cherry tomatoes
1 large green pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch wedges

Directions

In a small bowl, combine the lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes; turning and basting occasionally with reserved marinade. Grill or broil 8-10 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), turning and basting frequently. Yield: 4 servings.

Nutritional Analysis: One serving (2 kabobs) equals 226 calories, 9 g fat (3 g saturated fat), 74 mg cholesterol, 83 mg sodium, 13 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Originally published as Greek Lamb Kabobs in Light & Tasty April/May 2002, p31