Lamb and Vegetable Kebabs

PersonalPoints™ per serving
Total Time
4 hr 35 min
15 min
10 min


Canned beef broth

¾ cup(s)

Dijon Mustard

2 Tbsp


½ medium, cut into 3 thick slices

Garlic clove(s)

1 medium clove(s), crushed with side of large knife

Uncooked lean and trimmed lamb leg(s)

1¼ pound(s), cut into 18 chunks

Uncooked bell pepper(s)

2 item(s), medium, red variety, each cut into 6 pieces

Cremini mushroom(s)

6 medium, halved

Table salt

¼ tsp

Black pepper


Olive oil

2 tsp

Fresh thyme

1 tsp, chopped


  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


You can also cook the kebabs on an outdoor grill over medium heat; keep in mind that the cooking time may be different.