Minted Lamb 'n' Veggie Kabobs Recipe
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
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
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
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