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Minted Lamb 'n' Veggie Kabobs Recipe

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Mint leaves give these lamb kabobs an enticing flavor and aroma. Served with brown rice, the eye-catching meat and vegetable skewers look and taste special enough to dish up for company. —Michael Rose, Grand Prairie, Texas

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Minted Lamb 'n' Veggie Kabobs Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 4 Servings

30 10 40

Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 pound boneless leg of lamb, cut into 1-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 small red onion, cut into chunks
16 medium fresh mushrooms
1 cup fresh mint leaves
Hot cooked brown rice

Directions

In a large resealable plastic bag, combine the oil, lemon juice, garlic, basil, oregano, pepper, salt and thyme; add lamb. Seal bag and turn to coat; refrigerate for 30 minutes.
On eight metal or soaked wooden skewers, alternately thread the lamb and vegetables with mint leaves.
Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with rice. Yield: 4 servings.

Nutritional Facts 1 serving (2 each) equals 305 calories, 17 g fat (4 g saturated fat), 69 mg cholesterol, 365 mg sodium, 14 g carbohydrate, 5 g fiber, 26 g protein.

Originally published as Minted Lamb 'n' Veggie Kabobs in Taste of Home June/July 2006, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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