Lemony Grilled Lamb Kebabs with Peppers and Onions

Lemony Grilled Lamb Kebabs with Peppers and OnionsRecipe

Photo: Con Poulos; Styling: Jeffrey W. Miller

Serve these savory Grilled Lamb Kebabs with Mint and Scallion Relish and lemon wedges for a satisfying weekend meal.

Serves 8

Cost per Serving:



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3 1/2 pounds lamb top round or boneless leg, cut into 1 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper
4 bell peppers, any color, seeded, cut into 2-inch-wide strips
2 medium red onions, each cut into 6 wedges (root ends left intact)
1/3 cup fresh lemon juice, plus lemon wedges for serving
16 skewers, soaked if wooden


Hands-on: 15 Minutes
Total: 25 Minutes

1. Heat grill to medium-high. Thread lamb onto skewers. Brush with 1 Tbsp. oil and season with oregano, 1 tsp. salt and 1/2 tsp. pepper.

2. In a large bowl, toss peppers and onions with 1/2 tsp. salt, 1/4 tsp. pepper and remaining 2 Tbsp. oil. Grill lamb and vegetables, turning frequently and brushing with lemon juice, until lamb is medium-rare and vegetables are tender, 8 to 10 minutes. Serve with Mint and Scallion Relish and lemon wedges.

Created date

June 2015

Nutritional Information

Calories 354
Fat 17 g
Satfat 5 g
Protein 42 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 131 mg
Sodium 574 mg