What's for Dinner: Lamb and Vegetable Kebabs

You don't need to fire up the grill to make succulent kebabs -- these are cooked under the broiler in just a few minutes. If you're using wooden skewers, be sure to soak them in water for half an hour before cooking so the wood doesn't burn.

Credit: Lifestyle Cooks

Servings: 4


  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon fresh rosemary leaves, chopped
  • 2 cloves garlic, crushed
  • Salt, to taste
  • Pepper, to taste
  • 1 pound boneless lamb, cut into 2-inch cubes
  • 1 small eggplant, cut into cubes
  • 1 red bell pepper, cut into cubes
  • 1/2 pound whole mushrooms
  • 2 small zucchini, cut into 1-inch slices
  • 1 can artichoke hearts, halved
  • Cherry tomatoes, for garnish


In a large bowl, combine the water, vinegar, olive oil, rosemary, garlic, salt and pepper. Add the remaining ingredients, except the cherry tomatoes, to the marinade and mix to coat thoroughly. Refrigerate for 1 hour, stirring occasionally.

Set the oven control to broil. Line a broiler pan with foil. Reserving the marinade, thread the meat and vegetables onto skewers, alternating lamb pieces with varying vegetables, leaving a small space between each.

Place the kebabs on the broiler pan and brush with the marinade. Broil, with the tops of the kebabs 3 inches from the heat, for 3 minutes. Turn the kebabs and brush with the marinade. Return to the broiler for 3 to 5 minutes more.

Add a fresh cherry tomato to the end of each skewer to garnish.

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