Grilled Lamb & Vegetable Kabobs

Prep Time:
10 mins.
Cook Time:
10 mins.



  • 12 wooden skewers (10-inch)
  • 1/4 cup olive oil
  • 3 garlic cloves, peeled and smashed
  • 2 pounds boneless leg of American Lamb (or shoulder), trimmed of visible fat, cut into 1” pieces
  • 1 medium red onion, halved then quartered, cut into 1” pieces (keep layers intact)
  • 2 small zucchini, cut crosswise into 1/2” rounds
  • 2 small yellow squash, cut crosswise into 1/2” rounds
  • 2 red bell peppers, cut into 1/2” pieces
  • Salt and pepper

Honey Mustard Thyme Dipping Sauce

  • 3 tablespoons coarse grain mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon honey
  • 2 teaspoons chopped fresh thyme
  • Salt and pepper

Cucumber Yogurt Sauce

  •  1/4 cup Greek yogurt
  • 1/2 cucumber, peeled, seeded and finely chopped
  • 2 teaspoons chopped fresh dill
  • Salt and pepper


1. Place wooden skewers in a shallow dish and cover with water; set aside.

2. In a small saucepan over low heat, simmer oil and garlic until garlic is golden brown, about 3 minutes. Transfer to a small bowl; set aside to cool.

3. Thread 6 skewers, alternating lamb and onion. Thread remaining 6 skewers with zucchini, squash and pepper. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper.

4. Create Honey Mustard Thyme Dipping Sauce by combining mustard, mayonnaise, honey, thyme, salt, and pepper. Set aside.

5. Create Cucumber Yogurt Sauce by combining yogurt, cucumber, dill, salt, and pepper. Set aside.

6. Place skewers on a hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160° for medium doneness.
Remove from grill.

7. Serve kabobs with dipping sauces and whole wheat pita.

Photo & Recipe: American Lamb Board

Categories: Lamb, Lamb Cubes, Lamb Leg