This was really good, and reasonably fast for a marinated dish. The flavor was surprisingly good for that short of a marinade time. I had boneless leg of lamb left from another dish so I used that instead of the tenderloin. It was delicious!
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.
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- 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
- 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.
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