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Minted Lamb 'n' Veggie Kabobs

 Minted Lamb 'n' Veggie Kabobs
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
4 ServingsPrep: 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

2 of 2

Minted Lamb 'n' Veggie Kabobs (continued)

Directions (continued)

  • minutes on each side or until meat reaches desired doneness and
  • vegetables are tender. Serve with rice. Yield: 4 servings.
Nutritional Facts: 1 serving (2 each) equals 305 calories, 17 g fat (4 g saturated fat), 69 mg cholesterol, 365 mg sodium, 14 g carbohydrate, 5 g fiber, 26 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.