HERBED LAMB KABOBS
This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.
Nutrition Facts : Calories 366 calories, Fat 28g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 591mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
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Thomas Connors
[email protected]These kabobs are a great way to impress your guests.
Nicole Mulcahey
[email protected]I love how flavorful and juicy these kabobs are.
Olga Masite
[email protected]These kabobs are a great way to get your kids to eat vegetables.
Luyimbazi Hamidu
[email protected]I love how easy it is to make these kabobs. They are a great weeknight meal.
Karim Hachem
[email protected]I made these kabobs with a variety of vegetables and they were all delicious.
Wolfy
[email protected]These kabobs are a great way to use up leftover lamb.
Jennife Forcadilla
[email protected]I love how versatile these kabobs are. You can serve them with rice, vegetables, or even pita bread.
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[email protected]I served these kabobs with rice and vegetables and it was a perfect meal.
Rita Adigwe
[email protected]I baked these kabobs in the oven and they turned out great. They were still juicy and tender.
Jaden Noel
[email protected]I grilled these kabobs over charcoal and they were so good. The smoky flavor really complemented the lamb.
Hamza Anwar
[email protected]I marinated the lamb for 24 hours before cooking and it made a big difference in the flavor. The lamb was so tender and juicy.
Yasin Marjan
[email protected]I made these kabobs with ground lamb and they were still very good. I think they would be even better with lamb chops.
Parvez Mahmud
[email protected]These kabobs were cooked perfectly. They were juicy and tender.
Karma Kelzang
[email protected]I love how flavorful these lamb kabobs are. The herbs and spices really make them stand out.
Joyce Stouts
[email protected]These kabobs were so easy to make and they turned out so delicious. I will definitely be making them again.
Genshen Makit
[email protected]I made these lamb kabobs for a party last weekend and they were a hit! Everyone loved them.
Parvezmir
[email protected]These lamb kabobs were amazing! The herbs and spices gave them so much flavor, and they were cooked perfectly. I will definitely be making these again.