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Epicurious

Lamb, Tomato, and Mint Kebabs

GOOD TO KNOW Kebabs are a good way to incorporate vegetables into from-the-grill dinners. They also allow you to use a small amount of a high-fat food, such as the chorizo in the pork kebabs, to maximum effect. If using wooden skewers, soak them in water for thirty minutes before grilling.

Recipe information

  • Yield

    serves 4

Ingredients

Vegetable oil, for grill
1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
2 teaspoons finely grated lemon zest, plus lemon wedges for serving
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Coarse salt and ground pepper
1 pint grape tomatoes
12 fresh mint leaves

Preparation

  1. Step 1

    Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, zest, coriander, and cinnamon; season with salt and pepper.

    Step 2

    Dividing ingredients evenly, thread lamb, tomatoes, and mint onto four skewers, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 184

    Step 5

    Fat: 9.2g (2.5g Saturated Fat)

    Step 6

    Protein: 21.4g

    Step 7

    Carbohydrates: 3.4g

    Step 8

    Fiber: 1.2g

Everyday Food: Light
TagsSkewerMiddle EasternLeg of LambLambMeatGrape TomatoTomatoVegetableMintHerbs & SpicesMainDinnerDairy FreeGluten FreeNut FreeKetoQuickEasyWeeknight MealsGrillingSummerCookbooks
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