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Fresh Herb–Marinated Lamb Tenderloin Kebabs

Yield 6 servings (serving size: 2 skewers)
"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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.