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Spiced Lamb and Vegetable Kebabs with Cilantro Mint Sauce


A bright sauce, made with mint, cilantro, lime juice, and peppers, brings out the fresh flavor in the lamb-and-veggie kebabs. For dessert, try ice cream with mango-cardamom sauce.

Yield: 4 servings (serving size: 2 kebabs and 1 tablespoon sauce)




•  1 1/2 teaspoons ground cumin

•  1 1/2 teaspoons ground coriander

•  2 teaspoons grated peeled fresh ginger

•  2 teaspoons canola oil

•  1/2 teaspoon salt

•  2 garlic cloves, minced

•  1 (1-pound) boneless leg of lamb, trimmed and cut into 1-inch pieces

•  16 cherry tomatoes

•  16 (2-inch) pieces yellow bell peppers

•  16 (1/2-inch) wedges red onion

•  Cooking spray



•  1/2 cup cilantro leaves

•  1/4 cup mint leaves

•  2 tablespoons chopped green onions

•  2 tablespoons water

•  1 tablespoon canola oil

•  1 tablespoon fresh lime juice

•  1/4 teaspoon ground cumin

•  1/8 teaspoon salt

•  1 garlic clove, chopped

•  1 small jalapeño pepper, seeded and minced



1.  Prepare grill to medium-high heat.

2.  To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.

3.  To prepare the sauce, combine cilantro and remaining ingredients in a blender; process until smooth. Serve with kebabs.

4.  Ice cream with mango-cardamom sauce: Place 1 chopped peeled ripe mango, 2 tablespoons fresh lime juice, and 1/8 teaspoon ground cardamom in a food processor; process until smooth. Serve over ice cream.


Jackie Mills, MS, RD, Cooking Light

MAY 2009


Source: MyRecipes




  •  1 lemon, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 16 cherry tomatoes
  • 10 ounces white mushrooms, stemmed
  • 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces



1.  Preheat grill to high.

2.  Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.

3.  Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.



Make Ahead Tip: Equipment: Eight 10-inch skewers

Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)



Per serving: 283 calories; 15 g fat ( 4 g sat , 8 g mono ); 74 mg cholesterol; 10 g carbohydrates; 28 gprotein; 3 g fiber; 366 mg sodium; 920 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Zinc (33% dv), Iron (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 4 lean meat


Source: Eating Well