Lamb Kebobs
Spice up the table with these basted lamb and vegetable kebobs.
Serves: 4 person(s) Change
Preparation Time: 25 mins
Cooking Time: 10 mins
Yield: 4 x approx. 3.5 oz servings
Ingredients
- 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
Directions:
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.
Variations:
Serve with salad.
Serving suggestion is not included in the nutritional analysis.
Tips:
Wooden skewers: To prevent breakage, soak them for 10 minutes prior to threading food.