Herbed Lamb Kabobs

Name: Herbed Lamb Kabobs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 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

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.

Ingredients

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

Directions

In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; 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 thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.

Nutrition Facts

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

Originally published as Herbed Lamb Kabobs in Taste of Home April/May 2007

Reviews

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Average Rating:

jkroll

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

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 pricey...next time I will try pork, but the marinade would be great on anything.