Fresh Herb–Marinated Lamb Tenderloin Kebabs

"My family enjoys lamb, so I was delighted to discover lamb tenderloin at the supermarket. The butcher explained it's a perfect cut to slice and thread onto skewers. It has a wonderful flavor, and like beef and pork tenderloin, it's a lean and versatile choice. I like to serve these with roasted asparagus, broccoli, or cauliflower and either quinoa or toasted brown rice with saffron." —Florence Gardner, Greenville, S.C.


6 servings (serving size: 2 skewers)

Recipe from

Cooking Light

Nutritional Information

Calories 221
Fat 10.7 g
Satfat 3.4 g
Monofat 5.4 g
Polyfat 0.8 g
Protein 25.6 g
Carbohydrate 4.1 g
Fiber 0.4 g
Cholesterol 81 mg
Iron 1.9 mg
Sodium 299 mg
Calcium 24 mg


1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh thyme
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 1/2 pounds lamb tenderloin, cut into 2-inch pieces


1. Preheat grill to medium-high heat.

2. Combine all ingredients except lamb in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator 30 minutes.

3. Remove lamb from bag; discard marinade. Thread lamb pieces evenly onto 12 (10-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness.

Florence Gardner, Greenville, S.C.,

Cooking Light

May 2009
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