Printable Area
Lamb Kabobs
Recipe courtesy Bobby Deen
- Total Time:
- 2 hr 42 min
- Prep:
- 30 min |
- Inactive Prep:
- 2 hr |
- Cook:
- 12 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh mint leaves, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, diced
- Zest of 1 lemon
- 1/2 lemon, juiced
- 1 1/2 pounds lamb tenderloin, fat trimmed and cut into 1-inch cubes
- 16 cherry tomatoes
- 2 medium zucchini, sliced into 1-inch chunks
- 1 medium white onion, cut into 1-inch chunks
- Eight 6-inch whole wheat pitas, quartered
- 1 cup prepared hummus
- 1/2 cup prepared cucumber yogurt sauce
- Special equipment: 8 wooden or metal skewers (wooden skewers should be soaked in water prior to threading)
Directions
In a small bowl whisk the oil, mint, cumin, salt, coriander, pepper, garlic, lemon zest and lemon juice until combined. Place the lamb in the bowl; toss to coat. Cover and place in the refrigerator to marinate for at least 2 hours.
Preheat the grill.
Thread each skewer with 2 to 3 pieces of lamb, 2 tomato halves, 2 pieces of zucchini and 2 chunks of onion. Discard any remaining marinade. Grill the kabobs, turning occasionally, until they are cooked through and reach an internal temperature of 145 degrees F, 10 to 12 minutes. Serve with the hummus and cucumber yogurt sauce.
Nutrition Analysis (per serving): 660 calories; 28 grams total fat