Greek Lamb Kabobs


We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. --Kathy Herrola of Martinez, California

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
4 servings


  • ½ cup lemon juice

  • 2 tablespoons dried oregano

  • 4 teaspoons olive oil

  • 6 garlic cloves, minced

  • 1 pound lean lamb, trimmed of fat and cut into 1 inch cubes

  • 16 cherry tomatoes

  • 1 large green pepper, cut into 1-inch pieces

  • 1 large onion, cut into 1-inch wedges


  1. In a small bowl, combine the lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.

  2. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Grill kabobs, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 8-10 minutes longer or until meat reaches desired doneness, turning and basting frequently.


Nutritional Analysis: One serving (2 kabobs) equals 226 calories, 9 g fat (3 g saturated fat), 74 mg cholesterol, 83 mg sodium, 13 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.