Prep Time10 minsCook Time10 minsTotal Time20 mins
12 10-in wooden skewers
0.25 cup Olive oil
3 Garlic, peeled & smashed
2 Boneless leg of lamb, trim off fat, cut into 1in pieces
1 Medium red onion, cut into 1in pieces with layers
2 Zucchini, cut crosswise to 1/2in rounds
2 Yellow squash, cut crosswise to 1/2in rounds
2 Bell peppers cut into 1/2in pieces
0.13 tsp Salt
0.13 tsp Pepper
Honey Mustard Thyme Dipping Sauce
2 tsp Fresh thyme, chopped
3 tbsp Coarse grain mustard
1 tbsp Honey
1 tbsp Mayonnaise
0.13 tsp Pepper
0.13 tsp Salt
Cucumber Yogurt Sauce
2 tsp Chopped dill
0.50 Cucumber, peeled, seeded & finely chopped
0.25 cup Greek yogurt
0.13 tsp Pepper
0.13 tsp Salt
1Place wooden skewers in a shallow dish and cover with water, set aside. In a small saucepan over low heat, simmer olive oil and garlic until garlic is golden brown, about 3 minutes, transfer to small bowl and set aside to cool.
2Thread 6 skewers alternating lamb and red onion. Thread remaining 6 skewers with zucchini, yellow squash and red pepper. Place on clean tray.
3On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on the hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160 degrees for medium doneness.
4Remove from grill onto clean tray. Serve with dipping sauces and whole-wheat pita.
Ingredients
12 10-in wooden skewers
0.25 cup Olive oil
3 Garlic, peeled & smashed
2 Boneless leg of lamb, trim off fat, cut into 1in pieces
1 Medium red onion, cut into 1in pieces with layers
2 Zucchini, cut crosswise to 1/2in rounds
2 Yellow squash, cut crosswise to 1/2in rounds
2 Bell peppers cut into 1/2in pieces
0.13 tsp Salt
0.13 tsp Pepper
Honey Mustard Thyme Dipping Sauce
2 tsp Fresh thyme, chopped
3 tbsp Coarse grain mustard
1 tbsp Honey
1 tbsp Mayonnaise
0.13 tsp Pepper
0.13 tsp Salt
Cucumber Yogurt Sauce
2 tsp Chopped dill
0.50 Cucumber, peeled, seeded & finely chopped
0.25 cup Greek yogurt
0.13 tsp Pepper
0.13 tsp Salt
Directions
1Place wooden skewers in a shallow dish and cover with water, set aside. In a small saucepan over low heat, simmer olive oil and garlic until garlic is golden brown, about 3 minutes, transfer to small bowl and set aside to cool.
2Thread 6 skewers alternating lamb and red onion. Thread remaining 6 skewers with zucchini, yellow squash and red pepper. Place on clean tray.
3On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on the hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160 degrees for medium doneness.
4Remove from grill onto clean tray. Serve with dipping sauces and whole-wheat pita.
Grilled Lamb & Vegetable Kabobs
