Photo of Lamb and Vegetable Kabobs by WW

Lamb and Vegetable Kabobs

Points® value
Total Time
30 min
20 min
10 min
A wonderful change of pace from the standard grill items. Buy some decorative metal skewers for a nice presentation.


Canned beef broth

½ cup(s)

Dijon mustard

1 tbsp(s)


½ medium, cut in to three 1/4-inch-thick slices


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

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)


  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.


*You can also cook these on an outdoor grill over medium-high heat; cooking time may vary slightly from above.Swap red onion chunks for the red peppers if you prefer.