Lamb and Vegetable Kabobs
Created by ChefJeff on May 20, 2013
- Servings: 4
- Prep Time: 6h
- Cook Time: 20m
- Recipe #9645
Ingredients
- 1 (8 ounce) container plain yogurt
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed dried rosemary
- 1 pound boneless lamb loin chops (cut into 2 inch cubes)
- 1 large red onion, cut into wedges
- 1 large green bell pepper, cut into 1 1/2 inch
- Rice pilaf
How to Make
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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.
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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.
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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.
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Step 4: Serve over rice pilaf.
Nutritional Facts
- 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