Tuesday, October 5, 2010

Lemon-Herb Lamb and Vegetable Kabobs

Kabobs are a fun way to make a meal more interesting. Ladies Home Journal has a collection of kabob recipes that are easy, healthy, and fun to make.

Lemon-Herb Lamb and Vegetable Kabobs

Prep: 30 min
Start to Finish: 1 hr 40 min


  • 1/2 cupred wine vinegar
  • 1/2 cupfresh lemon juice
  • 1/2 cupolive oil
  • 2 tbspchopped rosemary
  • 1 tspkosher salt
  • 1 tspground black pepper
  • 2 to 2-1/4 lbsboneless lamb leg, trimmed of fat and cut into 1-inch pieces
  • 3 mediumzucchini or summer squash, cut into 1/2-inch-thick pieces, or yellow pattypan squash, precooked in boiling water for 3 min
  • 1 pintcherry tomatoes
  • 6 piecesflatbread


1. Stir together vinegar, lemon juice, oil, rosemary, salt and pepper. Reserve 1/3 cup, then combine meat with remaining mixture and marinate in fridge for 1 to 4 hrs.

2. Heat grill to medium high. Discard marinade and thread meat onto skewers; thread zucchini and tomatoes onto separate skewers and brush with reserved sauce. Grill kabobs until meat is cooked, about 10 min for medium-rare or 12 min for medium. Cook zucchini until just tender, about 10 min, and grill tomatoes until just soft and skin is cracking, 2 min.

3. Brush meat and vegetables with more of the reserved reserved sauce and serve with flatbread. Makes 6 servings.

Nutrition Facts

  • Calories375,
  • Total Fat (g)10,
  • Saturated Fat (g)2.5,
  • Cholesterol (mg)73,
  • Sodium (mg)485,
  • Carbohydrate (g)40,
  • Fiber (g)3,
  • Protein (g)30,
  • Vitamin A (DV%)0,
  • Vitamin C (DV%)0,
  • Calcium (DV%)0,
  • Iron (DV%)0,
  • Percent Daily Values are based on a 2,000 calorie diet