Lemony Grilled Lamb Kebabs and Vegetables

lemony-kebabs
Photo by Con Poulos
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 726 calories
    • 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

Ingredients

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