Lamb and Vegetable Kabobs
Recipe: #9645
May 20, 2013
Categories: Lamb/Mutton, Greek, Baby Shower, Fathers Day, Game/Sports Day, July 4th, Mothers Day Sunday Dinner, Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, more
"The yogurt marinade makes the lamb tender and full of flavor! Serve the lamb and veggies over rice pilaf for a delicious grilled meal"
Ingredients
Nutritional
- Serving Size: 1 (267.9 g)
- Calories 312.2
- Total Fat - 12.7 g
- Saturated Fat - 4.8 g
- Cholesterol - 91.4 mg
- Sodium - 373.7 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 1.7 g
- Sugars - 10.7 g
- Protein - 33.3 g
- Calcium - 99.7 mg
- Iron - 1.4 mg
- Vitamin C - 17.9 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a large shallow bowl, mix the yogurt, lemon zest, lemon juice, oregano, salt, pepper and rosemary. Remove half of marinade and set aside. Place lamb in bowl with remaining marinade and turn to coat. Cover and refrigerate for 6 hours.
Step 2
Preheat an outdoor grill for high heat. Thread the lamb onto 4 skewers, thread onion wedges and green bell pepper pieces alternately on 4 more skewers. Grill lamb on preheated grill for 5 minutes, turn and grill for 3 to 5 more minutes or until charred on the outside and cooked to desired doneness on the inside. Remove from grill and keep warm.
Step 3
Place vegetable skewers on grill and cook for 7 to 10 minutes, basting with reserved yogurt marinade until slightly charred and crisp tender.
Step 4
Serve over rice pilaf.
Tips
- 8 skewers