Lamb Shish Kebabs

To be sure that the kebabs cook evenly, don't crowd the pieces of meat and vegetables on the skewers.

Yield: 6 servings (serving size: 2 kebabs)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 0.0%
  • Fat: 7.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.6g
  • Carbohydrate: 8.3g
  • Fiber: 1.8g
  • Cholesterol: 73mg
  • Iron: 3.3mg
  • Sodium: 78mg
  • Calcium: 39mg

Ingredients

  • 1/4 cup dry red wine
  • 1 1/2 tablespoons dried oregano
  • 1 1/2 tablespoons dried mint flakes
  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 1/2 pounds lean cubed boned leg of lamb
  • 18 (1-inch) squares green bell pepper (about 3 large peppers)
  • 18 cherry tomatoes
  • 1 large onion, cut into 6 wedges
  • Cooking spray

Preparation

  1. 1. Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add lamb, and seal bag. Marinate in refrigerator 12 to 24 hours, turning bag occasionally.
  2. 2. Prepare grill.
  3. 3. Remove lamb from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Thread lamb, bell pepper, tomatoes, and onion alternately onto 12 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill, covered, 5 minutes on each side or until desired degree of doneness, turning and basting kebabs frequently with marinade.
  4. carbo rating: 6
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