Lamb and Pepper Kabobs Marinated with Lemon and Fennel


by: Panda Girl

The delicious taste of these kabobs comes from the lively marinade of wine, lemon juice, rosemary, and garlic.


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serves: 4

1 boneless leg of lamb (about 1 1/2 pounds, trimmed of excess fat, cut into 1 1/2-inch cubes)

2 medium green, red, or yellow bell peppers

1 lemon, thinly sliced


2 medium garlic cloves

1 tablespoon slivered almonds

1 tablespoon fresh bread crumbs

6 tablespoons extra virgin olive oil

1/4 cup lightly packed fresh parsley leaves

2 tablespoons fresh lemon juice

1 teaspoon whole fennel seed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Lamb and Pepper Kabobs Marinated with Lemon and Fennel

Servings Per Recipe: 4

Amount per Serving

Calories: 609

  • Total Fat: 50.4 g
  •     Saturated Fat: 15.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 117.5 mg
  • Sodium: 410.3 mg
  • Total Carbs: 7.3 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 2.2 g
  • Protein: 32 g

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1.  To make the marinade: In a food processor, mince the garlic, almonds, and bread crumbs. Add the remaining marinade ingredients and process until smooth.

2.  Remove the Stem and seeds from the bell peppers. Cut the peppers into 1-inch strips. In a medium bowl, mix the lamb and peppers with the marinade. Marinate at room temperature for 20 to 30 minutes.

3.  Thread the lemon slices with the lamb alternately on skewers. Grill the pepper over Direct High heat until well marked and tender, 4 to 6 minutes, turning once. Cut the peppers into 1/4-inch strips or 1-inch pieces. Grill the skewers over Direct High heat until the meat cooked to the desired doneness, 6 to 7 minutes for medium-rare, turning once. Serve the skewers hot on top of the peppers.

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