Print Options

Back to Greek Lamb Kabobs >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Greek Lamb Kabobs

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

4 ServingsPrep: 10 min. + marinating Grill: 15 min.

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

2 of 2

Greek Lamb Kabobs (continued)

Directions (continued)

basting frequently. Yield: 4 servings.

Nutrition Facts: 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.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.