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Lamb and Vegetable Kabobs

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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…..

Greek marinated Lamb and Vegetable Kabobs, grilled to perfection with green peppers, zucchini, and pearl onions...served in heated pita with Tzatziki! cookingwithcurls.com

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

Greek marinated Lamb and Vegetable Kabobs, grilled to perfection with green peppers, zucchini, and pearl onions - cookingwithcurls.com

How to make Greek Lamb and Vegetable Kabobs:

In a large container, whisk together the lemon juice, oil, garlic, oregano or mint, salt, and pepper.

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.

Place on a heated grill and cook for 25 – 30 minutes, turning every 5 minutes for even cooking.

Serve hot, garnished with lemon wedges, with a bowl of Tzatziki.

Alternate Grilling Method:

Place skewered kabobs on a greased broiler pan. Place under broiler, and cook for 10 – 15 minutes, turning frequently until cooked.

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.

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 Pinot Noir! It’s still red, so that works…right?

Cooking with Astrology Meal Leo - cookingwithcurls.com

More delicious recipes from this meal:

Enjoy!!

Greek marinated Lamb and Vegetable Kabobs, grilled to perfection with green peppers, zucchini, and pearl onions...served in heated pita with Tzatziki! cookingwithcurls.com

Lamb and Vegetable Kabobs

Greek marinated Lamb and Vegetable Kabobs, grilled to perfection with green peppers, zucchini, and pearl onions...served in heated pita with Tzatziki!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Greek
Keyword: lamb, zucchini, bell pepper, grill, recipe, marinade
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling Time: 7 hours
Total Time: 45 minutes
Servings: 4 Servings
Calories: 487kcal
Author: Lisa Johnson

Ingredients

Marinade

  • 2 large lemons - the juice of
  • cup olive oil
  • 1 large clove fresh garlic crushed
  • 1 Tablespoon fresh oregano chopped
  • sea salt & fresh ground pepper

Kabobs

  • 1 ½ Pounds fillet of lamb or beef/chicken/pork
  • 2 green bell peppers
  • 2 zucchini
  • 12 pearl onions
  • 8 large bay leaves
  • lemon wedges for garnish
  • Tzatziki to serve

Instructions

  • In a large container, whisk together the lemon juice, oil, garlic, oregano or mint, salt, and pepper.
  • 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.
  • Place on a heated grill and cook for 25 – 30 minutes, turning every 5 minutes for even cooking.
  • Serve hot, garnished with lemon wedges, with a bowl of Tzatziki.
  • Alternate Grilling Method:
  • Place skewered kabobs on a greased broiler pan. Place under broiler, and cook for 10 – 15 minutes, turning frequently until cooked.

Nutrition

Calories: 487kcal | Carbohydrates: 20g | Protein: 38g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 112mg | Sodium: 130mg | Potassium: 1051mg | Fiber: 5g | Sugar: 9g | Vitamin A: 435IU | Vitamin C: 100.9mg | Calcium: 97mg | Iron: 5mg

 

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11 Comments

  1. 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. Lisa,
    Your photos are wonderful–I really like the “welcome, come on in and have a seat, I poured you a glass of wine” feel of the big one!
    This recipe looks yummy, and I’m delighted to follow you on Tasty Tuesdays!

  3. 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

  4. 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.
    Thanks!

  5. 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!

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