Lamb Kabobs with Mustard Glaze
Recipe from
Fitness
In this grilled kabob recipe, lean chunks of lamb, potatoes, onions, and sweet peppers are glazed with aromatic mustard and savory thyme.

Servings:
4 servings
Prep Time:
20 mins
Total Time:
2 hrs 32 mins
Ingredients
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12 ounceslean boneless lamb legsee savings

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1/4 cupDijon-style mustardsee savings

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3 tablespoonslemon juicesee savings

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1green onion, finely choppedsee savings

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2 teaspoonssnipped fresh thyme or 1/2 teaspoon dried thyme, crushedsee savings

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16tiny new potatoes, halved (about 1 1/4 pounds)see savings

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1small red onion, cut into wedgessee savings

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1red, yellow, or green sweet pepper, cut into 1 1/2-inch squaressee savings

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Hot cooked orzo (optional)see savings

Directions
1.
Trim fat from meat. Cut meat into 1-inch cubes. Place meat in a medium bowl.
2.
For marinade, in a small bowl stir together mustard, lemon juice, green onion, and thyme. Pour half the marinade over meat, stirring to coat. Cover and marinate in the refrigerator for 2 to 6 hours, stirring occasionally. Cover and refrigerate the remaining marinade for glaze.
3.
Before grilling, place a steamer basket in a large saucepan. Add water to just below the bottom of the steamer basket. Bring to boiling. Add potatoes. Steam, covered, for 10 to 12 minutes or just until potatoes are tender. Remove steamer basket from saucepan; cool potatoes for 5 minutes. Break each onion wedge into 2 or 3 layers. Drain meat, discarding marinade.
4.
On eight 6- to 8-inch metal skewers alternately thread meat, potatoes, onion, and sweet pepper, leaving 1/4 inch between pieces. Grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until meat is slightly pink in the center, turning and brushing occasionally with glaze up to the last 5 minutes of grilling. (Or broil on the unheated rack of a broiler pan 3 to 4 inches from the heat for 6 to 8 minutes, turning and brushing occasionally with glaze up to the last 5 minutes of broiling.) If desired, serve kabobs with orzo.
Nutrition information
Calories 408, Total Fat 22 g, Saturated Fat 9 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 78 mg, Sodium 139 mg, Carbohydrate 28 g, Total Sugar 1 g, Fiber 4 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 120%, Calcium 5%, Iron 20%. Exchanges: Vegetable .5, Starch 1.5, Medium-Fat Meat 3, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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