Fresh Herb–Marinated Lamb Tenderloin Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My family enjoys lamb, so I was delighted to discover lamb tenderloin at the supermarket. The butcher explained it's a perfect cut to slice and thread onto skewers. It has a wonderful flavor, and like beef and pork tenderloin, it's a lean and versatile choice. I like to serve these with roasted asparagus, broccoli, or cauliflower and either quinoa or toasted brown rice with saffron. —Florence Gardner, Greenville, S.C. Ingredients:
1/4 cup fresh lemon juice |
3 tablespoons chopped fresh mint |
3 tablespoons chopped fresh rosemary |
3 tablespoons chopped fresh oregano |
3 tablespoons chopped fresh thyme |
2 tablespoons olive oil |
2 tablespoons honey |
1 tablespoon dijon mustard |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
1 1/2 pounds lamb tenderloin, cut into 2-inch pieces |
Directions:
1. Preheat grill to medium-high heat.
2. Combine all ingredients except lamb in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator 30 minutes.
3. Remove lamb from bag; discard marinade. Thread lamb pieces evenly onto 12 (10-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness.
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