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Lemony Grilled Lamb Kebabs and Vegetables

Lemony Grilled Lamb Kebabs With Peppers and Onions
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Serves 8| Hands-On Time: | Total Time:


  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.
By June, 2010

Nutritional Information

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

Quick Tip

Extra-virgin olive oil and Parmigiano-Reggiano
Make it a meal: Serve the skewers with orzo tossed with olive oil, chopped parsley, and grated Parmesan.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.