Ingredients:
- 12 wooden skewers (10-inch)
- 1/4 cup olive oil
- 3 garlic cloves, peeled and smashed
- 2 pounds boneless leg of American Lamb (or shoulder), trimmed of
- visible fat, cut into 1-inch pieces
- 1 medium 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
- Place 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 160ºF for medium doneness.
Remove from grill. Serve with dipping sauces and whole wheat pita.
Honey Mustard Thyme Dipping Sauce
- 3 tablespoons coarse grain mustard
- 1 tablespoon mayonnaise
- 1 tablespoon honey
- 2 teaspoons chopped fresh thyme
- Salt and pepper
In a small bowl, combine mustard, mayonnaise, honey, thyme, salt and pepper.
Cucumber Yogurt Sauce
- 1/4 cup Greek yogurt
- 1/2 cucumber, peeled, seeded and finely chopped
- 2 teaspoons chopped fresh dill
- Salt and pepper
In a small bowl, combine yogurt, cucumber, dill, salt and pepper
4 to 6 servings. Preparation time: 10 minutes. Cook time: 10 minutes
Recipe and image provided by the American Lamb Board
