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Moroccan Lamb Kebabs

Grill.em's picture
  Boneless lamb 1 Pound
  Olive oil 1 Tablespoon
  Lemon juice 2 Tablespoon
  Water 2 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Black pepper 1 Tablespoon, coarsely ground
  Garlic 1 Clove (5 gm), finely minced
  Oregano 1 Tablespoon
  Zucchini 1
  Mushrooms 12
  Cherry tomatoes 8
  Salt 1 Tablespoon
  Black pepper 1⁄2 Tablespoon
  Non fat cooking spray 1 Tablespoon

Remove any visible fat from the lamb and cut into 1-inch cubes.
In a small bowl, combine the oil, lemon juice, water, vinegar, pepper, garlic and oregano.
Place the lamb in a flat glass pan and pour the marinade over the meat, turning the pieces to coat thoroughly.
Refrigerate, covered, for 2-12 hours.
Scrub the zucchini and cut into 1-inch cubes.
Clean the mushrooms and tomatoes.
Soak the wooden skewers in water for 20 minutes and pat dry.
When ready to grill, thread the lamb and vegetables on the skewers, alternating each.
Dust each skewer with salt and pepper.
Coat the grill with cooking spray and preheat for 5 minutes.
Grill the kebabs widthwise (horizontally) for 7-8 minutes, or according to your preference.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 333 Calories from Fat 139

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 97.1 mg32.4%

Sodium 1558.8 mg65%

Total Carbohydrates 14 g4.7%

Dietary Fiber 4.5 g18.1%

Sugars 4.3 g

Protein 36 g71.5%

Vitamin A 11.6% Vitamin C 37%

Calcium 10.4% Iron 21.3%

*Based on a 2000 Calorie diet

Moroccan Lamb Kebabs Recipe