Photo of Lamb and vegetable kebabs by WW

Lamb and vegetable kebabs

Total Time
30 min
20 min
10 min
These easy grilled kebabs are a flavorful option and easy to prepare. You will need to plan ahead for this recipe since the lamb needs to marinate for 4 to 6 hours. These are grilled on a stovetop grill pan, but you can also cook these on an outdoor grill over medium-high heat; the cooking time may vary slightly from this recipe. Swap red onion chunks or yellow, orange, or green bell peppers for the red bell peppers, if you prefer. Invest in reusable metal skewers so you won't need to keep wooden ones, which need to be soaked, on hand.


Canned beef broth

½ cup(s)

Dijon mustard

1 Tbsp


½ item(s), large, cut into three 1/4-inch-thick slices


1 clove(s), 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 mushroom

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.