Prep
Time
10 M

Cook
Time
10 M

Serving
Size
4-6

Grilled Lamb & Vegetable Kabobs

Instructions

1

Place wooden skewers in a shallow dish and cover with water, set aside. In a small saucepan over low heat, simmer olive oil and garlic until garlic is golden brown, about 3 minutes, transfer to small bowl and set aside to cool.

2

Thread 6 skewers alternating lamb and red onion. Thread remaining 6 skewers with zucchini, yellow squash and red pepper. Place on clean tray.

3

On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on the hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160 degrees for medium doneness.

4

Remove from grill onto clean tray. Serve with dipping sauces and whole-wheat pita.

Ingredients

12 (10-inch)

1/4 cup

3 garlic cloves

2 lbs

1 medium

2 small zucchini

2 yellow squash

2 bell peppers

1/8 tsp

1/8 tsp

wooden skewers

olive oil

peeled and smashed

boneless leg lamb, trim of fat, cut into 1-inch pieces

red onion, cut into 1-inch pieces w/layers

cut crosswise to 1/2in rounds

cut crosswise to 1/2in rounds

cut into 1/2in pieces

salt

pepper

Honey Mustard Thyme Dipping Sauce

2 tsp

3 tbsp

1 tbsp

1 tbsp

1/8 tsp

1/8 tsp

chopped fresh thyme

coarse grain mustard

honey

mayonnaise

pepper

salt

Cucumber Yogurt Sauce

2 tsp

1/2 cucumber

1/4 cup

1/8 tsp

1/8 tsp

chopped fresh dill

peeled, seeded and finely chopped

greek yogurt

pepper

salt