Grilled Lamb and Vegetable Kabobs

Serving Size: Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

12 (10-inch) wooden skewers
1/4 cup olive oil
3 garlic cloves, peeled and smashed
2 pounds boneless leg lamb, trimmed of fat, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces w/ layers
2 small zucchini, cut crosswise to 1/2-inch rounds
2 small yellow squash, cut crosswise to 1/2in rounds
2 red bell peppers, cut into 1/2-inch pieces
1/8 teaspoon salt
1/8 teaspoon pepper

Instructions

Place wooden skewers in a shallow dish and cover with water, set aside. In a small saucepan over low heat, simmer olive oil and garlic until garlic is golden brown, about 3 minutes, transfer to small bowl and set aside to cool.

Thread 6 skewers alternating lamb and red onion. Thread remaining 6 skewers with zucchini, yellow squash and red pepper. Place on clean tray.

On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on the 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 160 degrees for medium doneness.

Remove from grill onto clean tray.

Serve with dipping sauces and whole-wheat pita.

Honey Mustard Thyme Dipping Sauce:

2 teaspoons chopped fresh thyme
3 tablespoons coarse grain mustard
1 tablespoon honey
1 tablespoon mayonnaise
1/8 teaspoon pepper
1/8 teaspoon salt

Combine all ingredients in small bowl.

Cucumber Yogurt Sauce:

2 teaspoons chopped fresh dill
1/2 cucumber, peeled, seeded and finely chopped
1/4 cup greek yogurt
1/8 teaspoon pepper
1/8 teaspoon salt 

Combine all ingredients in small bowl.