• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Marinated Lamb-And-Vegetable Kebabs

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2 lb Lean boneless leg of lamb
  • 1/4 c Red wine vinegar
  • 1/4 c Fresh lemon juice
  • 2 tb Minced fresh parsley
  • 1/2 ts Pepper
  • 1/2 ts Ground cumin
  • 1/4 ts Salt
  • 3 Cloves garlic, minced
  • 1 Unpeeled eggplant, (1 pound)
  • 1 md Zucchini, (1/2 pound)
  • 1 lg Sweet onion, cut into 8
  • -wedges
  • 1 md Red bell pepper, cut into 8
  • -pieces
  • 1 md Yellow bell pepper, cut into
  • -8 pieces
  • 8 lg Fresh mushrooms
  • Vegetable cooking spray


Trim fat from lamb, and cut lamb into 24 (2-inch) cubes.

Combine vinegar and next 6 ingredients in a large zip-top heavy-duty
plastic bag. Add lamb cubes, and marinate in refrigerator 8 hours, turning
bag occasionally.

Cut eggplant lengthwise into quarters. Cut each quarter crosswise into 4
pieces. Cut zucchini lengthwise in half. Cut each half crosswise into 4
pieces. Thread 2 eggplant pieces, 1 zucchini piece, and 1 onion wedge onto
each of 8 (10-inch) skewers.

Remove lamb from bag, reserving marinade. Thread 3 lamb cubes, 1 red bell
pepper piece, 1 yellow bell pepper piece, and 1 mushroom alternately onto
each of 8 (10-inch) skewers.

Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place eggplant kebabs on rack, and cook 15 minutes, basting with reserved
marinade. Turn eggplant kebabs, and cook 7 minutes. Add lamb kebabs to
rack, and cook 4 minutes on each side or to desired degree of doneness,
basting with reserved marinade. Yield: 8 servings (serving size: 1 eggplant
kebab and 1 lamb kebab).

Per serving: 242 Calories; 16g Fat (58% calories from fat); 18g Protein; 8g
Carbohydrate; 62mg Cholesterol; 190mg Sodium

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