Lemony Grilled Lamb Kebabs and Vegetables

Lemony Grilled Lamb Kebabs With Peppers and Onions
Con Poulos
Serves 8
preparation
15
minutes
cooking
25
minutes

Ingredients

3 1/2
pounds
lamb top round or boneless leg, cut into 1 1⁄2-inch pieces
3
tablespoons
olive oil
1
teaspoon
dried oregano
kosher salt and black pepper
4
bell peppers, seeded and cut into 2-inch-wide strips
2
medium red onions, each cut into 6 wedges (root ends left intact)
1/3
cup
fresh lemon juice, plus lemon wedges for serving

Directions

  1. Soak 16 wooden skewers in water. Heat grill to medium-high.
  2. Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and ½ teaspoon pepper.
  3. In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Grill the lamb and vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes.
Kate Merker
June 2010

Nutritional Information

  • Per Serving
  • Calories 726
  • Fat 55 g
  • Sat Fat 18 g
  • Cholesterol 175 mg
  • Sodium 611 mg
  • Protein 47 g
  • Carbohydrate 11 g
  • Sugar 6 g
  • Fiber 2 g
  • Iron 5 mg
  • Calcium 51 mg
What does this mean? See Nutrition 101.