Lamb and Vegetable Kabobs
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
A wonderful change of pace from the standard grill items. Buy some decorative metal skewers for a nice presentation.
Ingredients
Canned beef broth
½ cup(s)
Dijon mustard
1 tbsp(s)
Lemon
½ medium, cut in to three 1/4-inch-thick slices
Garlic
1 clove(s), large, peeled and smashed with a knife
Uncooked lean and trimmed lamb leg
20 oz, cut into 18 cubes
Red bell pepper
2 medium, cut into 6 chunks each
Cremini mushrooms
6 medium, also known as baby bella, trimmed, halved
Table salt
¼ tsp(s)
Black pepper
⅛ pinch(es), freshly groundMustard-Thyme Mixture
Canned beef broth
¼ cup(s)
Dijon mustard
1 tbsp(s)
Olive oil
2 tsp(s)
Fresh thyme
1 tsp(s), fresh, minced (plus extra sprigs for garnish)
Instructions
1
In a large glass bowl, combine broth, mustard, lemon and garlic; add lamb and stir to coat. Cover and refrigerate for 4 to 6 hours. Remove from refrigerator 30 minutes before grilling.
2
Preheat a large stovetop grill pan over medium heat.*
3
To assemble kabobs, thread the following onto each of six 12-inch metal skewers: 1 lamb cube, 1 chunk of pepper, 1 mushroom half, 1 lamb cube, 1 chunk of pepper, 1 mushroom half and 1 lamb cube. Sprinkle kabobs with salt and pepper; discard marinade.
4
In a small bowl, combine ingredients for mustard mixture; brush mixture over kabobs.
5
Grill kabobs for 5 minutes; flip and brush with mustard mixture. Grill until meat is browned and vegetables are tender, about 3 to 5 minutes more. Yields 1 kabob per serving.
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