Grilled Lamb and Vegetable Kabobs

Ingredients

Lamb

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 visible fat, cut into 1-inch pieces
1 medium red onion, halved then quartered, cut into 1-inch pieces (keep layers intact)
2 small zucchini, cut crosswise into 1/2-inch rounds
2 small yellow squash, cut crosswise into 1/2-inch rounds
2 red bell peppers, cut into 1/2-inch 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

Directions

Lamb

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

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.

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. 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 160ºF for medium doneness.

Remove from grill. Serve with dipping sauces and whole wheat pita.

Honey Mustard Thyme Dipping Sauce

In a small bowl, combine mustard, mayonnaise, honey, thyme, salt and pepper.

Cucumber Yogurt Sauce

In a small bowl, combine yogurt, cucumber, dill, salt and pepper

SERVINGS: 4-6

PREP TIME: 10 Minutes

COOK TIME: 10 Minutes