Minted Lamb 'n' Veggie Kabobs Recipe

Minted Lamb 'n' Veggie Kabobs Recipe
Minted Lamb 'n' Veggie Kabobs Recipe photo by Taste of Home
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.

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

Nutritional Facts

2 each: 305 calories, 17g fat (4g saturated fat), 69mg cholesterol, 365mg sodium, 14g carbohydrate (5g sugars, 5g fiber), 26g protein.

  • 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
  1. 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.
  2. On eight metal or soaked wooden skewers, alternately thread the lamb and vegetables with mint leaves.
  3. 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.
Originally published as Minted Lamb 'n' Veggie Kabobs in Taste of Home June/July 2006, p31

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