Marinated Kabobs
Juicy marinated lamb kabobs with colorful peppers and savory chutney, perfect for grilling and packed with bold flavors that appeal to meat lovers and outdoor dining enthusiasts.
Ingredients
- 1 envelope onion soup mix ⓘ
- 1 1/2 cups water ⓘ
- 1/4 cup dry red wine ⓘ
- 2 tablespoons vegetable oil
- 1 large clove garlic, minced ⓘ
- 1 teaspoon dried basil leaves, crushed ⓘ
- 2 small bay leaves ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1 pound boneless lamb ⓘ
- 1 green pepper ⓘ
- 1 sweet red pepper ⓘ
- 1 yellow pepper ⓘ
- 2 tablespoons chutney ⓘ
- hot cooked rice ⓘ
Instructions
- Cut meat and vegetables into 1-inch squares.
- In a bowl, mix onion soup mix, water, red wine, vegetable oil, minced garlic, crushed basil, bay leaves, and black pepper to create the marinade.
- Add the lamb and vegetables to the marinade, ensuring they are well coated.
- Marinate for at least 1 hour or overnight for deeper flavor.
- Thread the meat and vegetables onto skewers.
- Grill the kabobs over medium heat until the meat is cooked to desired doneness, about 8-10 minutes, turning occasionally.
- Serve hot with chutney and hot cooked rice.
Tips & Substitutions
For a more intense flavor, consider marinating the lamb and vegetables overnight. You can substitute the lamb with beef or chicken if preferred. If you want to enhance the dish, try adding a splash of balsamic vinegar or a teaspoon of smoked paprika to the marinade. Fresh herbs like thyme or oregano can also elevate the taste. This recipe is reminiscent of traditional Lamb Shish-Ka-Bob.
Serving Suggestions
Serve the kabobs hot alongside fluffy hot cooked rice and a generous dollop of chutney for added flavor. A fresh salad with cucumbers and tomatoes pairs wonderfully, as do grilled vegetables. This dish also complements Mediterranean recipes beautifully, making it perfect for a summer gathering or barbecue.
Storage & Reheating
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until heated through. Avoid microwaving, as it can make the meat tough. Enjoy them cold in salads for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Kabobs contains roughly 601 calories, with 17g protein, 114g carbohydrates, and 19g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (133% of the Daily Value), and dietary fiber (115% of the Daily Value). Note that it is relatively high in sodium, at 708mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for these kabobs?
Yes, you can easily substitute lamb with beef, chicken, or even tofu for a vegetarian option. Adjust the cooking time accordingly, as different meats have varying cooking requirements. If using chicken, ensure it is fully cooked to an internal temperature of 165°F.
How can I make these kabobs spicier?
To add some heat, consider marinating the meat with a teaspoon of red pepper flakes or adding chopped jalapeños to the vegetable skewers. You can also serve with a spicy dipping sauce or drizzle some sriracha over the finished kabobs for an extra kick.
What type of skewers should I use for grilling?
You can use either metal or wooden skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers are reusable and can handle higher temperatures without risk of burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).