Lamb and Vegetable Kebabs

Total Time
30 min
20 min
10 min
A wonderful change of pace from the standard grill items. Invest in reusable metal skewers and you won't need to keep wooden ones on hand.


canned beef broth

½ cup(s)

Dijon mustard

1 Tbsp


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

garlic clove(s)

1 medium clove(s), peeled and smashed with a knife

uncooked lean and trimmed lamb leg(s)

20 oz, cut into 18 cubes

sweet red pepper(s)

2 medium, cut into 6 chunks each

cremini mushroom(s)

6 medium, also known as baby bella, trimmed, halved

table salt

¼ tsp

black pepper

tsp, freshly ground Mustard-Thyme Mixture

canned beef broth

¼ cup(s)

Dijon mustard

1 Tbsp

olive oil

2 tsp

fresh thyme

1 tsp, 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 3 pieces of lamb, 2 pieces of pepper and 2 pieces of mushroom onto each of six 12-inch metal skewers. Sprinkle kabobs with salt and pepper; discard marinade.
  4. In a small bowl, combine ingredients for mustard mixture; brush 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.

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