Grilled Lamb Kabobs Recipe
Grilled Lamb Kabobs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My sister-in-law, who lives in Florida, sends fresh fruit every year at Christmas. I've invented various recipes for using it. We get plenty of snow here, but our grill is always put to good use!
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 10 min.

Ingredients

  • 1-1/4 cups grapefruit juice
  • 1/3 cup honey
  • 2 tablespoons minced fresh mint
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon pepper
  • 1 pound boneless lamb, cut into 1-inch cubes
  • CITRUS SALSA:
  • 4 medium navel oranges, divided
  • 2 medium pink grapefruit
  • 1/2 cup mango chutney
  • 1 to 2 tablespoons minced fresh mint
  • 2 medium onions, cut into wedges
  • 1 large sweet red pepper, cut into 1-inch pieces

Directions

In a bowl, combine the first six ingredients; mix well. Pour 1 cup into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade.
For salsa, peel and section two oranges and grapefruit, then coarsely chop fruit. In a bowl, combine the chopped fruit, chutney and mint. Cover and refrigerate.
Coat grill rack with cooking spray before starting the grill. Peel remaining oranges; cut each into eight wedges. Drain and discard marinade from lamb. On eight metal or wooden soaked skewers, alternately thread onions, orange wedges, red pepper and lamb. Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender, basting occasionally with reserved marinade. Serve kabobs with salsa. Yield: 4 servings.
Originally published as Grilled Lamb Kabobs in Light & Tasty December/January 2004, p37

Nutritional Facts

2 each: 367 calories, 7g fat (2g saturated fat), 65mg cholesterol, 282mg sodium, 56g carbohydrate (0 sugars, 7g fiber), 24g protein.

  • 1-1/4 cups grapefruit juice
  • 1/3 cup honey
  • 2 tablespoons minced fresh mint
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon pepper
  • 1 pound boneless lamb, cut into 1-inch cubes
  • CITRUS SALSA:
  • 4 medium navel oranges, divided
  • 2 medium pink grapefruit
  • 1/2 cup mango chutney
  • 1 to 2 tablespoons minced fresh mint
  • 2 medium onions, cut into wedges
  • 1 large sweet red pepper, cut into 1-inch pieces
  1. In a bowl, combine the first six ingredients; mix well. Pour 1 cup into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade.
  2. For salsa, peel and section two oranges and grapefruit, then coarsely chop fruit. In a bowl, combine the chopped fruit, chutney and mint. Cover and refrigerate.
  3. Coat grill rack with cooking spray before starting the grill. Peel remaining oranges; cut each into eight wedges. Drain and discard marinade from lamb. On eight metal or wooden soaked skewers, alternately thread onions, orange wedges, red pepper and lamb. Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender, basting occasionally with reserved marinade. Serve kabobs with salsa. Yield: 4 servings.
Originally published as Grilled Lamb Kabobs in Light & Tasty December/January 2004, p37

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