Grilled Lamb and Vegetable Kabobs
Courtesy of American Lamb Board 6 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 12 wooden skewers (10-in.) |
| 1/4 c. olive oil |
| 3 garlic cloves, peeled and smashed |
| 2 lb. boneless leg of American Lamb (or shoulder), trimmed of visible fat, cut into 1-in. pieces |
| 1 medium red onion, halved then quartered, cut into 1-in. pieces (keep layers intact) |
| 2 small zucchini, cut crosswise into 1/2-in. rounds |
| 2 small yellow squash, cut crosswise into 1/2-in. rounds |
| 2 red bell peppers, cut into 1/2-in. pieces |
| salt and pepper |
Directions:
1. Place wooden skewers in a shallow dish and cover with water; set aside.
2. In a small saucepan over low heat, simmer oil and garlic until garlic is golden brown, about 3 min. Transfer to a small bowl; set aside to cool.
3. Thread 6 skewers, alternating lamb and onion. Thread remaining 6 skewers with zucchini, squash and peppers. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on a hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 min. or until lamb reaches 160ºF for medium doneness.
4. Remove from grill. Serve with dipping sauces and whole wheat pita.
Honey Mustard Thyme Dipping Sauce
* 3 Tbsp. coarse grain mustard
* 1 Tbsp. mayonnaise
* 1 Tbsp. honey
* 2 tsp. chopped fresh thyme
* salt and pepper
In a small bowl, combine mustard, mayonnaise, honey, thyme, salt and pepper.
Cucumber Yogurt Sauce
* 1/4 c. Greek yogurt
* 1/2 cucumber, peeled, seeded and finely chopped
* 2 tsp. chopped fresh dill
* Salt and pepper
In a small bowl, combine yogurt, cucumber, dill, salt and pepper.
* Recipe and image provided by the American Lamb Board
Nutrition:
Calories: 440; Total Fat: 24g; Cholesterol: 140mg; Total Carbs: 9g; Fiber: 3g; Protein: 44g; Sodium: 120mg;