I think I have mentioned it before, but I live in a house full of picky eaters. I guess I shouldn’t say that. My kids eat a wide variety of fruits, vegetables, and ethnic dishes, having been exposed to so many new ingredients through the farmers markets. It would be more accurate to say that everyone in my house likes *different* things. Either way, creating a meal can be a bit tricky.
Kebabs (also known as kabobs) are a great way to give everyone in the house exactly what they want. Corey can have his without onions and the kids can customize their own kebabs just they way they like them! I like living on the wild side with a little of everything.
Grilled Lamb & Vegetable Kebabs with Dipping Sauce
12 wooden skewers (10-inch)
1/4 cup olive oil
3 garlic cloves, peeled and smashed
2 pounds boneless lamb (leg or shoulder), 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
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
3 tablespoons coarse grain mustard
1 tablespoon mayonnaise
1 tablespoon honey
2 teaspoons chopped fresh thyme
Salt and pepper
In a small bowl, combine mustard, mayonnaise, honey, 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
In a small bowl, combine yogurt, cucumber, dill, salt and pepper
Recipe and image provided by the American Lamb Board.
