Lamb Kebobs

Lamb Kebobs

Spice up the table with these basted lamb and vegetable kebobs.


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Serves: 4 person(s) Change

Preparation Time: 25 mins
Cooking Time: 10 mins

Yield: 4 x approx. 3.5 oz servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 3 Tbsp honey
  • 2 tsp reduced-sodium soy sauce
  • 1/2 tsp ground ginger
  • 1 tsp ground garlic
  • 17 1/2 oz lean lamb cubes
  • 9 oz cherry tomatoes
  • 5 oz red and green bell pepper, cut into pieces
  • 9 oz zucchini, cut into chunks
  • 9 oz button mushrooms


BASTE: In a small bowl combine honey, soy sauce, ginger, and garlic.

KEBOBS: Alternately thread lamb, tomatoes, bell peppers, zucchini, and mushrooms onto skewers or wooden kebob sticks. Brush kebobs with baste.

Grill or barbecue kebobs over a high heat for 8 to 10 minutes or until cooked to your liking. Brush with baste and turn frequently during cooking.

Serve immediately.


Serve with salad.

Serving suggestion is not included in the nutritional analysis.


Wooden skewers: To prevent breakage, soak them for 10 minutes prior to threading food.