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Lamb and Vegetable Shishkabob

The marinade on these kabobs is also delicious on grilled vegetables.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
421 calories per serving


> 1 lb boneless lamb loin, cut into 1-inch pieces
> 1 large zucchini, cut into 1-inch pieces
> 1 sweet yellow onion, cut into 1-inch pieces
> 1 large bell pepper, cut into 1-inch pieces
> 8 oz package whole button mushrooms
> 12 cherry tomatoes
> 4 (12-inch) wooden skewers, soaked in water*
> 4 whole-wheat pita bread
> 2 cups shredded lettuce


> 1/2 tsp red pepper flakes
> 1 tsp ground cumin
> 1 lemon, zested and juiced
> 1 tbsp mustard
> 1 tbsp honey
> 1/4 cup olive oil


Skewer the pieces of meat and vegetables onto each skewer.
Make the marinade by whisking together all the ingredients. Brush onto the skewers and let marinate for 30 minutes.
Preheat grill by turning one half of grill onto the lowest heat setting, and the other half onto medium high heat. Sear the skewers over the high heat for 2–3 minutes, then flip and sear an additional 2–3 minutes on the other side.
Transfer the skewers to the cool side of the grill and close the lid. Let cook and additional 20 minutes, flipping once. Let rest 5 minutes before serving. Serve with whole wheat pita and shredded lettuce.


*or use 4, 12’’ metal skewers

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