Lemon-Herb Lamb and Vegetable Kabobs

Zesty marinated meat and veggies make a delicious summer meal. Serve these grilled kabobs with warm flatbread.

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Lemon-Herb Lamb and Vegetable Kabobs
Makes: 6  servings Prep 30 mins Start to Finish 1 hr 40 mins


  • 1/2 cup  red wine vinegar
  • 1/2 cup  fresh lemon juice
  • 1/2 cup  olive oil
  • 2 tablespoons  chopped rosemary
  • 1 teaspoon  kosher salt
  • 1 teaspoon  ground black pepper
  • 2 - 2 1/4 pounds  boneless lamb leg, trimmed of fat and cut into 1-inch pieces
  • 3 medium zucchini or summer squash, cut into 1/2-inch-thick pieces, or yellow pattypan squash, precooked in boiling water for 3 min
  • 1 pint  cherry tomatoes
  • 6 pieces flatbread


1. Stir together vinegar, lemon juice, oil, rosemary, salt and pepper. Reserve 1/3 cup, then combine meat with remaining mixture and marinate in fridge for 1 to 4 hrs.

2. Heat grill to medium high. Discard marinade and thread meat onto skewers; thread zucchini and tomatoes onto separate skewers and brush with reserved sauce. Grill kabobs until meat is cooked, about 10 min for medium-rare or 12 min for medium. Cook zucchini until just tender, about 10 min, and grill tomatoes until just soft and skin is cracking, 2 min.

3. Brush meat and vegetables with more of the reserved reserved sauce and serve with flatbread. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)375,
  • Fat, total(g)10,
  • chol.(mg)73,
  • sat. fat(g)3,
  • carb.(g)40,
  • fiber(g)3,
  • pro.(g)30,
  • sodium(mg)485,
  • Percent Daily Values are based on a 2,000 calorie diet
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