Herbed Lamb Kabobs
TOTAL TIME: Prep: 15 min. + marinating Grill: 20 min.
YIELD: 8 servings.
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
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1 cup canola oil
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1 medium onion, chopped
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1/2 cup lemon juice
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1/2 cup minced fresh parsley
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3 to 4 garlic cloves, minced
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2 teaspoons salt
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2 teaspoons dried marjoram
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2 teaspoons dried thyme
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1/2 teaspoon pepper
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2 pounds boneless lamb
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1 medium red onion, cut into wedges
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1 large green pepper, cut into 1-inch pieces
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1 large sweet red pepper, cut into 1-inch pieces
Directions
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1.
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.
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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 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.
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