Lamb and Vegetable Kebabs
1
Points®
Total time: 4 hr 35 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Ingredients
Beef broth
¾ cup(s)
Dijon mustard
2 Tbsp
Lemon
½ item(s), large, cut into 3 thick slices
Garlic
1 clove(s), crushed with side of large knife
Uncooked lean and trimmed lamb leg
1¼ pound(s), cut into 18 chunks
Bell pepper
2 item(s), medium, red variety, each cut into 6 pieces
Cremini mushroom
6 medium, halved
Table salt
¼ tsp
Black pepper
⅛ tsp
Olive oil
2 tsp
Fresh thyme
1 tsp, chopped
Instructions
1
To make marinade, mix together 1/2 cup of broth, 1 tablespoon of mustard, the lemon, and garlic in large bowl; add lamb and stir until coated evenly. Cover and refrigerate at least 4 hours or up to 6 hours.
2
Preheat grill pan over medium heat.
3
Thread 3 pieces of lamb, 2 pieces of bell pepper, and 2 pieces of mushroom onto each of 6 (12-inch) metal skewers. Sprinkle with salt and black pepper; discard marinade.
4
To make basting mixture, stir together remaining 1/4 cup broth, 1 tablespoon mustard, the oil, and thyme in small bowl; brush all over kebabs. Place kebabs in grill pan and grill 5 minutes; turn and brush with basting mixture. Continue to grill until lamb is browned and vegetables are tender, about 5 minutes longer.
5
Per serving: 1 kebab
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