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Herbed Lamb Kabobs Recipe

Herbed Lamb Kabobs Recipe photo by Taste of Home

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This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.

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Herbed Lamb Kabobs Recipe

Prep: 15 min. + marinating Grill: 20 min.

Yield: 8 Servings

15 20 35

Ingredients

1 cup canola oil
1 medium onion, chopped
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb
1 medium red onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

Directions

In a small bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Yield: 8 servings.

Originally published as Herbed Lamb Kabobs in Taste of Home April/May 2007, p41

Medium-Bodied Red Wine

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

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Herbed Lamb Kabobs

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Reviewed on Nov. 01, 2012 by jkroll

I replaced the lamb with pork tenderloin, excellent recipe. I also broiled these for about ten minute per side, stayed tender and just the right amount of charing.

Reviewed on Mar. 21, 2011 by pagunning

Would agree with the prev. reviewer...the marinade for this recipe was great! I did make it with lamb, but it was a bit pricey...next time I will try pork, but the marinade would be great on anything.

Reviewed on May. 26, 2010 by theheat01

I don't have a grill so I made this on a large indoor griddle. It still turned out amazing! I also used pork instead of lamb because of cost constraints, but I feel the marinade would have been good on anything! I will recommend this to anyone looking for a good marinade!