Mint leaves give these lamb kabobs an enticing flavor and aroma. Served with brown rice, the eye-catching meat and vegetable skewers look and taste special enough to dish out to guests.
—MICHAEL ROSE GRAND PRAIRIE, TX
PREP: 30 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
3 tablespoons olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 pound boneless leg of lamb, cut into 1-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 small red onion, cut into chunks
16 medium fresh mushrooms
1 cup fresh mint leaves
Hot cooked brown rice
1. In a large resealable plastic bag, combine the oil, lemon juice, garlic, basil, oregano, pepper, salt and thyme; add lamb. Seal bag and turn to coat; refrigerate for 30 minutes.
2. On eight metal or soaked wooden skewers, alternately thread the lamb and vegetables with mint leaves.
3. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with rice.