Best Vegetable Lamb Kabobs Recipes

GRILLED LAMB CHOPS AND VEGETABLE KEBABS

Grilled Lamb Chops and Vegetable Kebabs image

In this simple-but-satisfying meal, couscous and grilled skewers of cherry tomatoes and zucchini complement coriander-rubbed lamb chops.

Provided by Martha Stewart

Time 40m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil, plus more for grates
2 medium zucchini (6 ounces each), sliced crosswise into 16 rounds
12 cherry or grape tomatoes
Coarse salt and ground pepper
1 cup couscous
1/3 cup chopped fresh parsley, plus sprigs for garnish (optional)
8 lamb rib chops (3 to 5 ounces each) or 4 shoulder chops (6 to 8 ounces each)
2 teaspoons ground coriander
Lemon wedges, for serving (optional)

Steps:

Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers; alternately thread zucchini, cut side down, and tomatoes. Place on a rimmed baking sheet, and drizzle with 1 tablespoon oil; season with salt and pepper. Set aside.
Place couscous in a medium bowl. Cover with 1 1/2 cups boiling water. Stir, and cover tightly with plastic wrap; let stand 5 minutes. Add 1 tablespoon oil and parsley. Season with salt and pepper, and fluff with a fork to combine. Cover again to keep warm; set aside.
Place lamb chops on baking sheet with kebabs. Rub both sides of chops with coriander; season with salt and pepper. Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes per side. Serve chops and kebabs with couscous and, if desired, lemon wedges.

MINTED LAMB 'N' VEGGIE KABOBS

Minted Lamb 'n' Veggie Kabobs image

Mint leaves give these lamb kabobs an enticing flavor and aroma. Served with brown rice, the eye-catching meat and vegetable skewers look and taste special enough to dish up for company. -Michael Rose, Grand Prairie, Texas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 pound boneless leg of lamb, cut into 1-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 small red onion, cut into chunks
16 medium fresh mushrooms
1 cup fresh mint leaves
Hot cooked brown rice

Steps:

In a large resealable plastic bag, combine the oil, lemon juice, garlic, basil, oregano, pepper, salt and thyme; add lamb. Seal bag and turn to coat; refrigerate for 30 minutes., On eight metal or soaked wooden skewers, alternately thread the lamb and vegetables with mint leaves. , Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 305 calories, Fat 17g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 365mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 26g protein.

VEGETABLE KABOBS

Vegetable Kabobs image

Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 garlic clove, peeled
1 teaspoon salt
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon pepper
8 medium fresh mushrooms
2 small zucchini, cut into 1/2-inch slices
2 small onions, cut into six wedges
8 cherry tomatoes

Steps:

In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

Nutrition Facts : Calories 202 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

VEGETABLE & LAMB KABOBS

Vegetable & Lamb Kabobs image

Cook Vegetable & Lamb Kabobs on the grill! Brush Vegetable & Lamb Kabobs with spicy lemon-garlic sauce and grill until the veggies are crisp and tender. This Healthy Living recipe features veggies like zucchini, red pepper and onions!

Provided by My Food and Family

Categories Lamb

Time 29m

Yield Makes 4 servings.

Number Of Ingredients 8

Ingredients

1 lb. boneless leg of lamb, cut into 1-1/4-inch chunks
2 small zucchini, cut into 3/4-inch-thick slices
1 red pepper, cut into 1-inch chunks
1 small red onion, cut into 1/2-inch-thick wedges
1/4 cup A.1. Original Sauce
1 Tbsp. lemon juice
2 tsp. dried oregano leaves
4 cloves garlic, minced

Steps:

Heat grill to medium-high heat.
Thread meat and vegetables alternately onto 4 skewers.
Mix remaining ingredients; brush onto kabobs.
Grill 12 to 14 min. or until meat is done and vegetables are crisp-tender, turning after 7 min.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 25 g