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.

Yield: 6 servings (serving size: 2 skewers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Fat: 10.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.6g
  • Carbohydrate: 4.1g
  • Fiber: 0.4g
  • Cholesterol: 81mg
  • Iron: 1.9mg
  • Sodium: 299mg
  • Calcium: 24mg

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. 1. Preheat grill to medium-high heat.
  2. 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. 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.
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Fresh Herb–Marinated Lamb Tenderloin Kebabs Recipe at a Glance
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