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Greek Lamb Kabobs

By: Kathy Herrola  
"We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. --Kathy Herrola of Martinez, California"

Rating: This weblink has been rated 8 times with an average star rating of 4.6 Read Reviews (3)

Rate/Review | 456 people have saved this

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 cup lemon juice
  • 2 tablespoons dried oregano
  • 4 teaspoons olive oil
  • 6 garlic cloves, minced
  • 1 pound lean lamb, trimmed of fat and cut into 1 inch cubes
  • 16 cherry tomatoes
  • 1 large green pepper, cut into 1-inch pieces
  • 1 large onion, cut into 1-inch wedges

Directions

  1. In a small bowl, combine the lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
  2. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Grill kabobs, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 8-10 minutes longer or until meat reaches desired doneness, turning and basting frequently.

Footnotes

  • Nutritional Analysis: One serving (2 kabobs) equals 226 calories, 9 g fat (3 g saturated fat), 74 mg cholesterol, 83 mg sodium, 13 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by sunflowerBirmingham 
i really love this i added mushrooms to mine n i love the fact that any veg u love can be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2009 by Joz 
Great recipe! Zucchini is also a nice addition to the kabobs as well as portobella or even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2009 by Gluten Free Betty 
I love this recipe and have made it several times. So easy and delicious! MORE

 
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