Servings: 6
Prep Time: 15 Min.
Cook Time: 15 Min.

+ 12 wooden skewers (10-in.)
+ 1/4 c. olive oil
+ 3 garlic cloves, peeled and smashed
+ 2 lb. boneless leg of American Lamb (or shoulder), trimmed of visible fat, cut into 1-in. pieces
+ 1 medium red onion, halved then quartered, cut into 1-in. pieces (keep layers intact)
+ 2 small zucchini, cut crosswise into 1/2-in. rounds
+ 2 small yellow squash, cut crosswise into 1/2-in. rounds
+ 2 red bell peppers, cut into 1/2-in. pieces
+ salt and pepper

1. Place wooden skewers in a shallow dish and cover with water; set aside.
2. In a small saucepan over low heat, simmer oil and garlic until garlic is golden brown, about 3 min. Transfer to a small bowl; set aside to cool.
3. Thread 6 skewers, alternating lamb and onion. Thread remaining 6 skewers with zucchini, squash and peppers. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on a hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 min. or until lamb reaches 160ºF for medium doneness.
4. Remove from grill. Serve with dipping sauces and whole wheat pita.

Honey Mustard Thyme Dipping Sauce

* 3 Tbsp. coarse grain mustard
* 1 Tbsp. mayonnaise
* 1 Tbsp. honey
* 2 tsp. chopped fresh thyme
* salt and pepper

In a small bowl, combine mustard, mayonnaise, honey, thyme, salt and pepper.

Cucumber Yogurt Sauce
* 1/4 c. Greek yogurt
* 1/2 cucumber, peeled, seeded and finely chopped
* 2 tsp. chopped fresh dill
* Salt and pepper

In a small bowl, combine yogurt, cucumber, dill, salt and pepper.

* Recipe and image provided by the American Lamb Board

Calories: 440;   Total Fat: 24g;   Cholesterol: 140mg;   Total Carbs: 9g;   Fiber: 3g;   Protein: 44g;   Sodium: 120mg;