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Herbed Lamb Kabobs Recipe

Herbed Lamb Kabobs Recipe

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. YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

1 each: 366 calories, 28g fat (5g saturated fat), 69mg cholesterol, 591mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 22g protein.

Reviews for Herbed Lamb Kabobs

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jkroll User ID: 412025 147841
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."

pagunning User ID: 2507267 101698
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 time I will try pork, but the marinade would be great on anything."

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Wine Pairings

Medium-Bodied Red Wine

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