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Grilled Lamb and Vegetable Kabobs: Main Image

Quick Facts

Nutrition Facts

Calories 321
  Calories from Fat 217 (68%)
(37%)Total Fat 24g
(42%)Saturated Fat 8g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
(21%)Cholesterol 64mg
(6%)Sodium 139mg
(16%)Potassium 554mg
Total Carbohydrate 9g
(8%)Dietary Fiber 2g
Sugars 5g
Sugar Alcohols 0g
(36%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Grilled Lamb and Vegetable Kabobs


  • Grilled Lamb and Vegetable Kabobs12 10-inch wooden skewers

  • 1/4 cup olive oil

  • 3 cloves garlic, peeled and smashed

  • 2 lbs boneless leg or shoulder of lamb, trimmed of visible fat, cut into 1-inch pieces

  • 1 med red onion, halved then quartered, cut into 1-inch pieces (keep layers intact)

  • 2 small zucchini, cut crosswise into 1/2-inch rounds

  • 2 small yellow squash, cut crosswise into 1/2-inch rounds

  • 2 red bell peppers, cut into 1/2-inch pieces

  • Salt and pepper

  • Honey Mustard Thyme Dipping Sauce3 Tbs coarse-grain mustard

  • 1 Tbs mayonnaise

  • 1 Tbs honey

  • 2 tsp fresh thyme, chopped

  • Salt and pepper

  • Cucumber Yogurt Sauce1/4 cup Greek yogurt

  • 1/2 cucumber, peeled, seeded, and finely chopped

  • 2 tsp fresh dill, chopped

  • Salt and pepper

Two easy dipping sauces take these healthy kabobs to a whole new level of flavor.


  • Grilled Lamb and Vegetable KabobsPlace wooden skewers in a shallow dish and cover with water; set aside.
  • In a small saucepan over low heat, simmer oil and garlic until garlic is golden brown, about 3 minutes. Transfer to a small bowl; set aside to cool.
  • Thread 6 skewers, alternating lamb and onion.
  • Thread remaining 6 skewers with zucchini, squash, and pepper.
  • Brush lamb and vegetable kabobs with garlic oil, and season with salt and pepper.
  • Place skewers on a hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes, or until lamb reaches desired degree of doneness: 145°F for medium-rare, 160ºF for medium, or 170°F for well.
  • Remove from grill. Serve with dipping sauces and whole wheat pita.
  • Honey Mustard Thyme Dipping SauceIn a small bowl, combine mustard, mayonnaise, honey, thyme, salt, and pepper.
  • Cucumber Yogurt SauceIn a small bowl, combine yogurt, cucumber, dill, salt, and pepper

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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 December 2024.