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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grecian Kabobs

Source: dLife

Lamb kabobs marinated in lemon and garlic, grilled with onion and green pepper.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	266.3

Total Carbs	6.5 g

Dietary Fiber	1.4 g

Sugars	2.7 g

Total Fat	14.0 g

Saturated Fat	3.4 g

Unsaturated Fat	1.4 g

Potassium	558.7 mg

Protein	27.4 g

Sodium	87.4 mg

Dietary Exchanges 14.0 Fat, 1.0 Vegetables, 0.0 Fruits, 3.1 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Trim fat from meat and cut the meat into 1" cubes. Place lamb in resealable bag and place bag in shallow dish.
In small bowl, combine olive oil, lemon juice, chives, oregano, water, and garlic.
Pour marinade into bag and seal. Turn to coat lamb. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
When ready to cook kabobs, preheat grill to medium.
In medium saucepan, bring water to boil. Add onion wedges and cook 3 minutes. Drain, set aside, and cool slightly.
Remove meat from refrigerator, drain marinade into small saucepan.
Heat marinade over medium high until boiling. Simmer 3-4 minutes. Remove from heat. Set aside to brush kabobs while grilling.
Using metal skewers, thread ingredients, alternating meat, onion, green pepper, and mushrooms, leaving about 1/4" space between each threaded piece.
Place kabobs on uncovered grill and cook 6 to 7 minutes.
Turn kabobs and brush them once with the marinade after turning cook an additional 6 to 7 minutes, or until the meat is slightly pink in the center.