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Classic Marinated Lamb Kabobs

Diet.Chef's picture
  Boneless lean leg of lamb 1 Pound, cut into 1 inch thick
  Water 1⁄3 Cup (5.33 tbs)
  Lemon juice 3 Tablespoon
  Snipped mint/Dried mint 2 Tablespoon, crushed
  Dijon style mustard 1 Tablespoon
  Cooking oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Zucchini 2 Small, cut into 1/2 inch thick slices
  Pearl onions/1 cup frozen small whole onions, thawed 1 Cup (16 tbs)
  Cherry tomatoes 5

Partially freeze lamb.
Cut into 1/4 inch thick strips about 3 inches long and 1 inch wide.
Place in a plastic bag set in a deep bowl.
For marinade, stir together water, lemon juice, mint, mustard, oil, and garlic.
Pour over lamb.
Close bag.
Marinate in the refrigerator for 2 hours or overnight, turning occasionally.
Drain lamb, reserving marinade.
Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes.
On five 12 to 15 inch skewers, alternately thread lamb accordion style with onions and zucchini.
Place skewers on the unheated rack of a broiler pan; brush with marinade.
Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness, turning occasionally and brushing with marinade.
Add a cherry tomato to the end of each skewer during the last 1 minute of broiling.

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Classic Marinated Lamb Kabobs Recipe