Mediterranean Herbed Lamb Kabobs
A taste of fruit, vegetables, and meat that will satisfy everything you are craving.
- 1 cup prepared lite balsamic dressing
- 1/2 cup red wine (or orange juice)
- 4 cloves garlic, finely chopped
- 2 Tbs coarse ground mustard
- 2 Tbs fresh mint leaves, chopped
- 1 1/2 lbs. lamb leg, cut into 1 1/2-inch cubes
- 16 pieces red onion, cut into 1 1/2-inch cubes
- 16 pieces bell pepper, cut into 1 1/2-inch pieces
- 8 slices eggplant, 1-inch thick
- 8 wooden skewers (12-inch), soaked in water
- To make marinade, in small bowl whisk together dressing, red wine or orange juice, garlic, mustard, and mint.
- Place lamb and vegetables in sealable plastic bag and pour on marinade.
- Refrigerate and marinate for 1 hour.
- Remove lamb and vegetables from marinade and discard marinade.
- Thread meat and vegetables onto skewers.
- Broil 4 inches from source of heat about 5 minutes per side or until desired degree of doneness: 145ºF for medium-rare,160ºF for medium, and 170ºF for well. Remove kabobs from broiler, cover, and let stand 5 minutes.
Calories from Fat 153 (36%)
(27%)Total Fat 17g
(20%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 25g
(42%)Dietary Fiber 11g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.