Herbed Lamb Kabobs Recipe
Herbed Lamb Kabobs Recipe photo by Taste of Home

Herbed Lamb Kabobs Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + marinating Grill: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 20 min.
MAKES: 8 servings

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

  1. 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.
  2. 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

This recipe pairs well with a medium red wine.

Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now

Reviews for Herbed Lamb Kabobs

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 1, 2012

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.

MY REVIEW
Reviewed Mar. 21, 2011

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.

MY REVIEW
Reviewed May. 26, 2010

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!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT