Lamb and Vegetable Kabobs & cooking with astrology

Welcome back for the main course of this month’s Cooking with Astrology “Leo”.  I went with Marinated Lamb and Vegetable Kabobs for this fire-grilled meal for our Leo date…..

Feel free to substitute beef or chicken, it will taste just as wonderful as the lamb!  I grew up eating lamb, so it never even occurred to me that some people do not like it…..or have never tried it!  It does have a unique flavor that may not suit everyone’s tastes.  Either way, this is what your dinner will look like…..

Lamb and Vegetable Kabobs Cooking with Astrology

I served the lamb wrapped in heated pita bread, with Tzatziki and Tomato Pilaf on the side…..

Lamb and Vegetable Pita Cooking with Astrology

This is not the marinade that I grew up with.  This recipe came straight out of a Greek Cookbook, and does not contain wine or rosemary.  I think at some point in the future, I will add the other recipe to the collection.  Don’t get me wrong, this lamb was delicious…but it was a very subtle marinade.  I did not have oregano, so I used mint.  My thinking was that the mint would be a strong flavor to compliment the lamb, but it was not a strong flavor at all.  I suggest using the oregano or even rosemary for more oomph 🙂

We have all heard about the Mediterranean Diet being heart healthy.  Well, this meal is no exception.  Zucchini, tomatoes, and peppers are all good for us.  Even the lamb is low in fat!  Since I was not actually preparing this meal for a Leo, I did not worry about serving a deep, rich Cabernet wine.  I went with my favorite Frei Brothers Pinot Noir!  It’s still red, so that works…right?

I will be back to add the Tzatziki recipe…as well as the recipes for the Tomato Pilaf, Honey and Lemon Tarts, and Papaya Parfaits later in the week.  Enjoy!

Cooking with Astrology Meal

Lamb and Vegetable Kabobs

Serves 4
Prep time 8 hours, 20 minutes
Cook time 25 minutes
Total time 8 hours, 45 minutes
Meal type Main Course
Greek marinated Lamb and Vegetable Kabobs, grilled to perfection with green peppers, zucchini, and pearl onions.


  • Marinade
  • 2 Large lemons - juice of
  • 1/3 cup olive oil
  • 1 Large clove fresh garlic, crushed
  • 1 Tablespoon fresh oregano or mint (chopped)
  • sea salt & fresh ground pepper
  • 1 1/2 Pounds fillet of lamb (or beef)
  • 2 green bell peppers
  • 2 zucchini
  • 12 pearl onions
  • 8 Large bay leaves
  • lemon wedges (for garnish)
  • Tzatziki (to serve)


Lamb and Vegetable Kabobs Marinade
In a large container, whisk together the lemon juice, oil, garlic, oregano or mint, salt, and pepper.
Lamb and Vegetable Kabob Marinade
Trim the lamb (or beef) and cut into 1 1/2" cubes. Add to the marinade. Cover and refrigerate for 8 hours or overnight. Stir occasionally to coat the lamb (or beef).
Core, seed, and cut the green peppers into 1 1/4" cubes.
Cut the zucchini into 1" pieces.
Thread the lamb (or beef), bell peppers, zucchini, onions, and bay leaves onto 8 metal skewers. Alternate the ingredients as evenly as possible.
Lamb and Vegetable Kabobs Grill
Place on a heated grill and cook for 25 - 30 minutes, turning every 5 minutes for even cooking.
Alternate Broiling Method:
Place skewered kabobs on a greased broiler pan. Place under broiler, and cook for 10 - 15 minutes, turning frequently until cooked.
Lamb and Vegetable Kabob Platter
Serve hot, garnished with lemon wedges, with a bowl of Tzatziki.


As you probably noticed, I have included Beef as an option instead of Lamb.  You could also use chicken if you prefer.

This recipe can be found partying at these parties:
SundayDIY Showcase, Think Pink Sundays, Adventures in My Kitchen, Sweet & Savory Sundays, Swap and Share, Nifty Thrifty, Who Need’s A Cape, Monday Mop it Up Mondays, Marvelous Mondays, What’d You Do this Weekend?, Show Me Your Plaid, TuesdayTasteful Tuesdays, Tasty Tuesdays, Two Cup Tuesday, The Tuesday Talent Show, Project Inspired, Time to Shine, Totally Tasty Tuesday, Linking Up With Lil’Luna, The Gathering Spot, You’re Gonna Love It, In and Out of the Kitchen, Tuesdays with a Twist, WednesdayAll My Bloggy Friends, LBC Cast Party, Wednesday Extravaganza, Wow Me Wednesday, Work it Wednesday, What’s In Your Kitchen, Wonderful Food Wednesday, Whimsy Wednesday, Wednesday Whatsits, What’s Cookin’ Wednesday, Wicked Good Wednesday, Make Bake Create, Show & Share, Two Girls and a Party, You’re Creative Timeout, ThursdayThursday’s Treasures, Live Laugh {Linky}, Showcase Your Talent, Tasty Thursdays, FridayCarole’s Chatter, Friday Favorites, I’m Lovin’ It, Freedom Fridays, Foodie Friends Friday, Friday Food Frenzy, What’s Shakin’, Peek Into My Paradise, Inspiration Spotlight, Foodie Friday, SaturdaySay G’Day, Tatertots & Jello, Saturday Dishes, Strut Your Stuff, Sweet & Savory, Cheerios & Lattes, Super Saturday Show & Tell, Finding the Pretty and Delicious, WCFS Awards Show


  1. says

    My kind of meal Lisa! I really cannot resist lamb in any form! These kabobs are spot on! And that pilaf?? The perfect side dish!

  2. says

    I am one of those that have never had lamb before. I actually wanted to cook some up for Easter, but our local grocery store said they usually only have it in the fall when the local farmers are slaughtering. And wow that comment makes me sound insensitive to the poor lambs :(. I still want to try it though. The kabobs look wonderful

  3. says

    Great recipe! I came across this at Six Sisters, and I’d love to include this recipe in a roundup I am working on. All I would use is one of your pictures and give you a link-back. If you’d prefer I didn’t include you, just shoot me an email: nancy(dot)very(at)gmail(dot)com.

  4. Jamie @ Love Bakes Good Cakes says

    I would probably try this with chicken – we eat a lot of chicken at our house!! Food on a stick is a win for my kids 🙂 Thanks for linking up to All My Bloggy Friends – I can’t wait to see what you share this week!


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge