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Herbed Lamb Kabobs

 Herbed Lamb Kabobs
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.
8 ServingsPrep: 15 min. + marinating Grill: 20 min.


  • 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


  • 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.

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Herbed Lamb Kabobs (continued)

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