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Minted Lamb and Bell Pepper Kebabs

Submitted by: JustRightMenus


Be sure to remove the meat from the refrigerator about 30 minutes before you plan to start cooking, to ensure it is room-temperature (and thus will cook more evenly).

Servings: 8

Categories: grilled, kabobs, lamb, mint

From the kitchen of:

Parade magazine, May 14, 2006; page 15


4 pounds boneless leg of lamb, cut into 1 1/2 inch cubes

2 red bell peppers, stemmed, seeded, and cut into 1 1/2 inch pieces

2 orange bell peppers, stemmed, seeded, and cut into 1 1/2 inch pieces

2 TB dark brown sugar

3 TB extra-virgin olive oil

salt and freshly ground black pepper, to taste

1 large bunch fresh mint, for garnish (optional)


Mint Sauce

1 c. finely chopped fresh mint leaves

2/3 c. red wine vinegar

2 TB dark brown sugar

pinch of salt

1/4 c. boiling water

pinch of freshly ground black pepper


Prepare the Mint Sauce

Place the mint in a small bowl. Pour the vinegar over the mint.

Dissolve the brown sugar and salt in the boiling water; add to the bowl along with the black pepper.

Combine the sugar/water mixture into the mint/vinegar mixture. Set aside for 30 minutes for the flavors to blend. (Makes 1 cup.)


Place the lamb and bell peppers in a large bowl. Add the brown sugar, oil, salt, and black pepper; toss to coat well.

Pour the Mint Sauce over the meat and combine well.

Let rest, covered, in the refrigerator for up to 6 hours, turning occasionally.

Thread four 12-inch metal skewers, alternating the lamb and the peppers. Be sure to leave a little bit of space between the ingredients for even cooking.

Cook the skewers on a well-oiled grill over high heat for 4 minutes per side for rare to medium-rare meat. Let rest for 5 minutes before serving.

Arrange the skewers on a platter garnished with mint.