The meat you’ve been missing can take center stage for dinner tonight. The delicious reasons you should be eating lamb kabobs.

Zesty marinated meat and veggies make these lamb kabobs a delicious summer meal. Serve with warm flatbread and you have a dinner no one can resist. Let me talk about the biggest reason: lamb! Lamb is a favorite dish in many parts the world, more so than here in the states. It’s no wonder why, lamb is tender and flavorful.

Lemon Herb Lamb And Vegetable Kabobs

Because lambs are so adaptable, they’re raised in every state in the country. That means fresh local lamb is available year round, and probably close to you. My friend Susan eats an inspiring clean diet and most often chooses lamb at restaurants or where she can’t get locally sourced beef or pork because it’s almost guaranteed to be local and raised well.
And if you’re intimidated by cooking with lamb, don’t be! The methods are usually exactly the same as cooking beef or pork. It’s juicy, full of flavor and takes on the tastes of spices and marinades like a charm!
My marinade for these lamb kabobs is a mixture of lemon juice and red wine vinegar, plus herbs, salt and olive oil. Mixing citrus juice and vinegar punches up the acidity of the marinade, which intensifies the flavor. I have you reserve some of the marinade to use as a vinaigrette on the veggies too. The flavors all meld perfectly.
Lemon Herb Lamb And Vegetable Kabobs

You can prepare the kabobs early in the day and they will be ready to lay on the grill when you are! I grill the flatbread just for a minute when the meat and veggies are almost done. Use the bread as a side, or leave it whole and make a little lamb, veggie sandwich wrap right in the grilled bread.

Tell me how you like these tasty summer kabobs, and if there’s a favorite way you love to cook lamb!

Lemon Herb Lamb And Vegetable Kabobs

Prep Time: 30 minutes

Total Time: 1 hour, 40 minutes

Yield: Serves 6

Calories per serving: 375

Fat per serving: 10 g

Lemon Herb Lamb And Vegetable Kabobs

Zesty marinated meat and veggies make a delicious summer meal. Serve with warm flatbread.


  • ½ cup red wine vinegar
  • ½ cup fresh lemon juice
  • ½ cup olive oil
  • 2 tbsp chopped rosemary
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 to 2¼ lbs boneless lamb leg, trimmed of fat and cut into 1-inch pieces
  • 3 medium zucchini or summer squash, cut into ½-inch-thick pieces, (or yellow pattypan squash, pre-coooked in boiling water for 3 min)
  • 1 pint cherry tomatoes
  • 6 pieces flatbread


  1. Stir together vinegar, lemon juice, oil, rosemary, salt and pepper. Reserve ⅓ cup, then combine meat with remaining mixture and marinate in fridge for 1 to 4 hrs.
  2. Heat grill to medium high. Discard marinade and thread meat onto skewers; thread zucchini and tomatoes onto separate skewers and brush with reserved sauce. Grill until meat is cooked, about 10 min for medium-rare or 12 min for medium. Cook zucchini until just tender, about 10 min, and grill tomatoes until just soft and skin is cracking, 2 min.
  3. Brush meat and vegetables with more of the reserved sauce and serve with flatbread.
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So many possibilities for a summer evening and so easy, too! You might also like Sunshine Chicken Skewers. Big and little children will like eating dinner from a stick!

Sunshine Chicken Skewers

If you’re not grilling this season, why not try “breakfast for dinner” for a tasty evening meal. I love this  Dutch Baby Pancake With Lemon and Blackberries. Your family will flip over it!

Dutch Baby Pancake With Lemon and Blackberries

Recipe by Tara Bench • Photograph Antonis Achilleos • Food Stylist Anne Disrude • Prop Stylist Christina Lane • published in Ladies’ Home Journal July 09


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