Grilled Lamb and Vegetable Kabobs

Grilled Lamb and Vegetable Kabobs

    

March 5, 2016

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 to 6 servings

Ingredients

1/2 wooden skewers (10-inch)

1/4 cup olive oil

3 garlic cloves, peeled and smashed

2 lbs boneless leg of American Lamb (or shoulder), trimmed of visible fat, cut into 1-inch pieces

1 medium red onion, halved then quartered, cut into 1-inch pieces (keep layers intact)

2 small zucchini, cut crosswise into 1/2-inch rounds

2 small yellow squash, cut crosswise into 1/2-inch rounds

2 red bell peppers, cut into 1/2-inch pieces

Salt and pepper

Honey Mustard Thyme Dipping Sauce

3 tbsp coarse grain mustard

1 tbsp mayonnaise

1 tbsp honey

2 tsp chopped fresh thyme

Salt and pepper

*In a small bowl, combine mustard, mayonnaise, honey, thyme, salt and pepper.

Cucumber Yogurt Sauce

1/4 cup Greek yogurt

1/2 cucumber, peeled, seeded and finely chopped

2 tsp chopped fresh dill

Salt and pepper

*In a small bowl, combine yogurt, cucumber, dill, salt and pepper

Directions

Recipe and image provided by the American Lamb Board

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