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Grecian Kabobs
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 12 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1 1/2 Vegetables , 3 1/2 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

1 lb  Lamb, kabob meat, lean, raw, 1/4" trim
2 tbsp  olive oil
2 tbsp  fresh lemon juice
1 tbsp  fresh chives
1 tbsp  fresh oregano
1 tbsp  cold water
1 each  large garlic cloves
1 each  red onion
1 each  large green bell peppers
16 oz  fresh medium mushrooms
2 cup  Couscous, cooked
1 tbsp  fresh oregano
Directions
  1. Trim fat from meat and cut the meat into 1" cubes. Place lamb in resealable bag and place bag in shallow dish.
  2. In small bowl, combine olive oil, lemon juice, chives, oregano, water, and garlic.
  3. Pour marinade into bag and seal. Turn to coat lamb. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
  4. When ready to cook kabobs, preheat grill to medium.
  5. In medium saucepan, bring water to boil. Add onion wedges and cook 3 minutes. Drain, set aside, and cool slightly.
  6. Remove meat from refrigerator, drain marinade into small saucepan.
  7. Heat marinade over medium high until boiling. Simmer 3-4 minutes. Remove from heat. Set aside to brush kabobs while grilling.
  8. Using metal skewers, thread ingredients, alternating meat, onion, green pepper, and mushrooms, leaving about 1/4" space between each threaded piece.
  9. Place kabobs on uncovered grill and cook 6 to 7 minutes.
  10. 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.

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