Recipe Image

Servings:

Grilled Lamb Shish Kebobs

Shish kabobs with veggies, mushrooms, and lamb marinated in a to-die-for marinade and grilled to perfection. There are so many things you can do with this, like serving as is with a side of garlic aioli or tzatziki sauce. Or you can slide it right off the skewer and toss it with basmati rice for a delicious weekday dinner, or even couscous with some feta cheese.

Total Time

2hr 15min

5.0

2 Ratings

Author: Vodka & Biscuits

Servings:

Ingredients

Marinade

•

4 Tbsp

Olive Oil

•

Lemon , juiced

•

2 cloves

Garlic , thinly sliced

•

1 tsp

Paprika

•

1 tsp

Ground Cumin

•

1 tsp

Ground Coriander

•

1 tsp

Salt

•

as needed

Fresh Oregano

•

as needed

Ground Black Pepper

Shish Kebob

•

2 lb

Boneless Leg of Lamb

or Sirloin Steak

•

Assorted Color Bell Peppers

•

Red Onion

•

2 1/4 cups

Button Mushrooms

•

to taste

Sea Salt

•

to taste

Ground Black Pepper

•

to taste

Fresh Cilantro

Cooking Instructions

In a small bowl, combine Olive Oil (4 Tbsp) , juice from Lemon (1) , Garlic (2 cloves) , Paprika (1 tsp) , Ground Cumin (1 tsp) , Ground Coriander (1 tsp) , Salt (1 tsp) , Fresh Oregano (as needed) , and Ground Black Pepper (as needed) and mix to combine.

Cut Red Onion (1) and Assorted Color Bell Peppers (3) into 1-inch squares.

Trim any excess fat or silver skin from the Boneless Leg of Lamb (2 lb) or steak and cut into 2-inch cubes. Add to a large bowl with the peppers and Button Mushrooms (2 1/4 cups) .

Add the marinade and marinate in the fridge for up to two hours. Assemble your metal skewers with the lamb, onion, bell pepper, and mushroom. Repeat, switching the sequence if desired. Season once more with Sea Salt (to taste) and Ground Black Pepper (to taste) .

Grill 12 minutes, turning kabob to cook evenly.

Garnish with Fresh Cilantro (to taste) .

Nutrition Per Serving

CALORIES

445

FAT

21.7 g

PROTEIN

47.1 g

CARBS

18.3 g