Lemon-Herb Lamb and Vegetable Kabobs
Recipe from
Ladies' Home Journal
Zesty marinated meat and veggies make a delicious summer meal. Serve these grilled kabobs with warm flatbread.
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Ingredients
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1/2 cupred wine vinegarsee savings
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1/2 cupfresh lemon juicesee savings
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1/2 cupolive oilsee savings
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2 Tbspchopped rosemarysee savings
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1 tspkosher saltsee savings
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1 tspground black peppersee savings
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2 to 2-1/4 lbsboneless lamb leg, trimmed of fat and cut into 1-inch piecessee savings
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3 mediumzucchini or summer squash, cut into 1/2-inch-thick pieces, or yellow pattypan squash, precooked in boiling water for 3 minsee savings
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1 pintcherry tomatoessee savings
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6 piecesflatbreadsee savings
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Directions
1.
Stir together vinegar, lemon juice, oil, rosemary, salt and pepper. Reserve 1/3 cup, then combine meat with remaining mixture and marinate in fridge for 1 to 4 hrs.
2.
Heat grill to medium high. Discard marinade and thread meat onto skewers; thread zucchini and tomatoes onto separate skewers and brush with reserved sauce. Grill kabobs until meat is cooked, about 10 min for medium-rare or 12 min for medium. Cook zucchini until just tender, about 10 min, and grill tomatoes until just soft and skin is cracking, 2 min.
3.
Brush meat and vegetables with more of the reserved reserved sauce and serve with flatbread. Makes 6 servings.
Nutrition information
Per serving: Calories 375, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 73 mg, Sodium 485 mg, Carbohydrate 40 g, Fiber 3 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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