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Description
There is still time this summer to get grilling! These Lamb Kabobs are easy to pull together and would be great appetizers at your next backyard cookout. Learn how to bring the heat!
Ingredients
US|METRIC
4 SERVINGS
- 8 warm water (wooden skewers, soaked in, for 15 minutes)
- 1 lb. meat (lamb, trimmed of fat and gristle and cut into 1-inch pieces)
- 1 globe eggplant (small, ends trimmed and cut into 1-inch pieces)
- 1/2 jar roasted red peppers, drained (Mezzetta)
- 1 jar marinated artichoke hearts (Mezzetta, drained)
- 1 red onion (cut into 1-inch pieces)
- 1 tsp. seasoning (Mediterranean)
- salt
- olive oil (for drizzling)
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Directions
- Heat grill over high heat until very hot.
- On each skewer, add 2 pieces of lamb, a piece of eggplant, a few slices of red onion, artichoke heart and roasted red pepper piece. Once all skewers are assembled, season with salt, pepper and Mediterranean seasoning. Drizzle with olive oil to lightly coat the skewers. Grill on all sides for about 10 minutes for medium, turning as needed so they cook evenly. Remove from grill and serve.
- Chefs’ note: try mixing some Mezzetta Napa Valley Homemade Basil Pesto with Greek yogurt for a tasty dip for the kabobs.
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