By Recipe Team on July 16, 2025
Are you ready to add some zing to your next summer barbeque?
These vegetable and lamb kabobs from the American Institute for Cancer Research will be a healthy new favorite for everyone. They’re packed with summer veggies like tomatoes, peppers and squash to ensure a fresh seasonal flavor every time. Plus, the perfectly seasoned lamb will give you a flavorful boost of zinc, iron and omega-3s. Try this deliciously easy recipe next time you fire up the grill.
Tip: Switch things up! Use whatever seasonal veggies you have on hand for this versatile recipe.
Makes 4 servings (1 kabob). Per serving: 420 calories, 33 g total fat (6 g saturated fat, 0 g trans fat), 75 mg cholesterol, 9 g carbohydrates, 26 g protein, 2 g dietary fiber, 370 mg sodium, 4 g sugar, 0 g added sugar.
Ingredients:
4 wooden or metal skewers
1/3 cup finely chopped fresh parsley
2 large cloves garlic, minced
1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice (about 2 – 3 medium lemons)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound leg of lamb, fat trimmed and cut in 1-inch chunks
1 medium red onion cut into quarters, separated into 8 chunks
1 large green bell pepper cut into 8 pieces
1 medium yellow squash cut into 12 slices
8 cherry tomatoes or 1 large tomato cut into 8 wedges
Canola oil cooking spray
Preparation:
- If using wooden skewers, soak these in water for 10 – 30 minutes.
- In mixing bowl, combine parsley, garlic, marjoram, thyme, oil, lemon juice, salt and pepper. Remove 1/4 cup marinade, put in small bowl, cover and refrigerate. Use for brushing kabobs while cooking later.
- To mixing bowl, add lamb and combine with remaining marinade. Cover bowl and refrigerate lamb for a minimum of 30 minutes.
- On each skewer, arrange 2 chunks onion, 2 pieces bell pepper, 3 pieces squash, 2 tomatoes and 4 pieces lamb in desired pattern. For pretty pattern use this order on skewer: squash, pepper, lamb, onion, tomato, lamb, squash, lamb, tomato, onion, lamb, pepper, squash. Discard used lamb marinade. Brush kabobs liberally with reserved marinade.
- If grilling, prepare grill and preheat on medium high. If cooking in oven, set top rack to second rung (at least 6 inches from broiler) and turn on broiler. Prepare broiler pan with cooking spray.
- Cook kabobs uncovered 6 – 8 minutes on each side. Before turning, brush kabobs with reserved marinade. Use meat thermometer to test for desired doneness: medium-rare is 145 degrees F, medium is 160 degrees F and well done is 170 degrees F.
Prep time: 45 minutes
Difficulty: Moderate
Cook time: 20 minutes
Serves: 4
