Lamb Shish Kebabs

Oxmoor House
4 servings (serving size: 2 kebabs)


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1 pound lean boneless lamb
1/3 cup lime juice
1 tablespoon grated onion
1 1/2 teaspoons chili powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon minced garlic
2 tablespoons water
1 1/2 teaspoons olive oil
2 medium onions
1 large green bell pepper, cut into 1-inch pieces
16 mushrooms
Cooking spray


Trim fat from lamb; cut lamb into 1 1/4-inch cubes. Place in a shallow dish. Combine lime juice and next 7 ingredients; pour over lamb. Cover and marinate in refrigerator at least 4 hours.

Prepare grill.

Cook 2 onions in boiling water to cover in a saucepan 10 minutes. Drain; cut each onion into 4 wedges. Remove lamb from marinade, reserving marinade. Place marinade in a saucepan, and bring to a boil. Remove from heat. Thread lamb, onion, green bell pepper, and mushrooms onto 8 (10-inch) skewers.

Place kebabs on grill rack coated with cooking spray; grill, covered, 13 to 15 minutes or until lamb is done, turning and basting frequently with reserved marinade.

Created date

April 2008

Nutritional Information

Calories 254
Caloriesfromfat 0.0 %
Fat 9.3 g
Satfat 2.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.1 g
Carbohydrate 16.5 g
Fiber 3.6 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 75 mg
Calcium 0.0 mg