This tasty delight is easy to make, incredibly delicious, and especially fun for family events.
Prep Time10 minsCook Time10 minsTotal Time20 mins
0.50 wooden skewers (10-inch)
0.25 cup olive oil
3 garlic cloves, peeled and smashed
2 boneless leg of American Lamb (or shoulder), trimmed of visible fat, cut into 1-inch pieces
1 medium red onion, halved then quartered, cut into 1-inch pieces (keep layers intact)
2 small zucchini, cut crosswise into 1/2-inch rounds
2 small yellow squash, cut crosswise into 1/2-inch rounds
2 red bell peppers, cut into 1/2-inch pieces
Salt and pepper
Honey Mustard Thyme Dipping Sauce
3 tbsp coarse grain mustard
1 tbsp mayonnaise
1 tbsp honey
2 tsp chopped fresh thyme
Salt and pepper
*In a small bowl, combine mustard, mayonnaise, honey, thyme, salt and pepper.
Cucumber Yogurt Sauce
0.25 cup Greek yogurt
0.50 cucumber, peeled, seeded and finely chopped
2 tsp chopped fresh dill
Salt and pepper
*In a small bowl, combine yogurt, cucumber, dill, salt and pepper
1Place wooden skewers in a shallow dish and cover with water; set aside.
2In a small saucepan over low heat, simmer oil and garlic until garlic is golden brown, about 3 minutes. Transfer to a small bowl; set aside to cool.
3Thread 6 skewers, alternating lamb and onion. Thread remaining 6 skewers with zucchini, squash and pepper. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on a 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 160ºF for medium doneness.
4Remove from grill. Serve with dipping sauces and whole wheat pita.
Recipe and image provided by the American Lamb Board
Ingredients
0.50 wooden skewers (10-inch)
0.25 cup olive oil
3 garlic cloves, peeled and smashed
2 boneless leg of American Lamb (or shoulder), trimmed of visible fat, cut into 1-inch pieces
1 medium red onion, halved then quartered, cut into 1-inch pieces (keep layers intact)
2 small zucchini, cut crosswise into 1/2-inch rounds
2 small yellow squash, cut crosswise into 1/2-inch rounds
2 red bell peppers, cut into 1/2-inch pieces
Salt and pepper
Honey Mustard Thyme Dipping Sauce
3 tbsp coarse grain mustard
1 tbsp mayonnaise
1 tbsp honey
2 tsp chopped fresh thyme
Salt and pepper
*In a small bowl, combine mustard, mayonnaise, honey, thyme, salt and pepper.
Cucumber Yogurt Sauce
0.25 cup Greek yogurt
0.50 cucumber, peeled, seeded and finely chopped
2 tsp chopped fresh dill
Salt and pepper
*In a small bowl, combine yogurt, cucumber, dill, salt and pepper
Directions
1Place wooden skewers in a shallow dish and cover with water; set aside.
2In a small saucepan over low heat, simmer oil and garlic until garlic is golden brown, about 3 minutes. Transfer to a small bowl; set aside to cool.
3Thread 6 skewers, alternating lamb and onion. Thread remaining 6 skewers with zucchini, squash and pepper. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on a 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 160ºF for medium doneness.
4Remove from grill. Serve with dipping sauces and whole wheat pita.
Grilled Lamb and Vegetable Kabobs
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