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Grilled Lamb and Vegetable Kabobs

Grilled Lamb and Vegetable KabobsRecipe courtesy of the American Lamb Board.

Recipe Ingredients:

Honey Mustard Thyme Dipping Sauce:
3 tablespoons coarse grain mustard
1 tablespoon mayonnaise
1 tablespoon honey
2 teaspoons chopped fresh thyme
Salt and ground black pepper

Cucumber Yogurt Sauce:
1/4 cup Greek yogurt
1/2 cucumber, peeled, seeded and finely chopped
2 teaspoons chopped fresh dill
Salt and ground black pepper

12 (10-inch) wooden skewers
1/4 cup olive oil
3 garlic cloves, peeled and smashed
2 pounds boneless leg of American Lamb (or shoulder), trimmed of visible fat, cut into 1-inch pieces
1 medium red onion, halved then quartered, cut into 1-inch pieces (keep layers intact)
2 small zucchini, cut crosswise into 1/2-inch rounds
2 small yellow squash, cut crosswise into 1/2-inch rounds
2 red bell peppers, cut into 1/2-inch pieces
Salt and ground black pepper

Whole wheat pita bread for accompaniment

Cooking Directions:

  1. For Honey Mustard Thyme Dipping Sauce: In a small bowl, combine mustard, mayonnaise, honey, thyme, salt and pepper.
  2. For Cucumber Yogurt Sauce: In a small bowl, combine yogurt, cucumber, dill, salt and pepper.
  3. Place wooden skewers in a shallow dish and cover with water; set aside.
  4. In a small saucepan over low heat, simmer oil and garlic until garlic is golden brown, about 3 minutes. Transfer to a small bowl; set aside to cool.
  5. Thread 6 skewers, alternating lamb and onion. Thread remaining 6 skewers with zucchini, squash and peppers. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on a hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160ºF for medium doneness.
  6. Remove from grill. Serve with dipping sauces and whole wheat pita.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 440; Total Fat: 24g; Cholesterol: 140mg; Total Carbs: 9g; Fiber: 3g; Protein: 44g; Sodium: 120mg.

Recipe and photograph courtesy of the American Lamb Board.