Grilled Lamb Kabobs

These lamb kabobs are simple to prepare yet full of great Middle Eastern flavor.

Course Dinner, Lunch

Cuisine American, Middle Eastern, Western

Prep Time 10

Cook Time 16

Servings

Calories 106kcal

Place all the marinade ingredients in a large, shallow bowl. Add the lamb, toss to coat, cover and marinate in the fridge for up to two hours, or overnight if time allows.
Soak 6 wooden skewers in cold water for 30 minutes.
Thread pieces of lamb onto the skewers.
Cook under a preheated grill or on a prepared barbecue for 12-16 minutes, turning occasionally or until any meat juices run clear. Try (7-9 minutes cook time for medium rare meat)

Wrap the ends of your wooden skewers with a bit of aluminum foil to prevent them from catching fire on the grill.
Cut the lamb into similar sized chunks so they cook evenly at the same time.
Use lamb trimmed for a lower calorie option.
Make up a double batch of the spice marinade and then keep the unused portion in the fridge to use later.
Feel free to thread some quick cook veggies like bell peppers, onion in between the lamb on the skewers.
Make sure to not pack the meat too tightly together, otherwise the middle where the pieces meet will not cook.
I recommend oiling the grill grates (you can use olive oil or canola oil) to help prevent the meat from sticking to the grates, prior to heating the grill up so you don’t get burned.
If using bamboo skewers then please soak them for at least 30 minutes before cooking.
The longer the marinating time the better the end flavor.
There are 4 WW Blue Plan SmartPoints in one serving of this.