Fresh Herb–Marinated Lamb Tenderloin Kebabs

recipe
"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.

Yield:

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

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

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note