Cook Vegetable & Lamb Kabobs on the grill! Brush Vegetable & Lamb Kabobs with spicy lemon-garlic sauce and grill until the veggies are crisp and tender.
What You Need
Original recipe yields 4 servings
1 lb. boneless leg of lamb, cut into 1-1/4-inch chunks
2 small zucchini, cut into 3/4-inch-thick slices
1 red pepper, cut into 1-inch chunks
1 small red onion, cut into 1/2-inch-thick wedges
1/4 cup A.1. Original Sauce
1 Tbsp. lemon juice
2 tsp. dried oregano leaves
4 cloves garlic, minced
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Let's Make It
Heat grill to medium-high heat.
Thread meat and vegetables alternately onto 4 skewers.
Mix remaining ingredients; brush onto kabobs.
Grill 12 to 14 min. or until meat is done and vegetables are crisp-tender, turning after 7 min.
Substitute boneless beef for the lamb.
Serve with hot cooked brown rice.
Cut onions into 1-inch chunks instead of the wedges.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.