Rosemary-Marinated Lamb and Fig Kabobs

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 448.9
  • Total Fat: 15.8 g
  • Cholesterol: 96.5 mg
  • Sodium: 172.0 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 30.1 g

View full nutritional breakdown of Rosemary-Marinated Lamb and Fig Kabobs calories by ingredient


Clean Eating

Marrimate Ahead, On The Grill
Clean Eating

Marrimate Ahead, On The Grill

Number of Servings: 3


    3/4 lb boneless leg of lamb (or sub flat-iron
    2 (7 oz) containers 2% plain Greek yogurt
    3 tablespoons lemon juice
    2 tablespoons olive oil
    2 tablespoons chopped fresh rosemary (or sub
    1 teaspoon dried)
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/2 lb fresh figs, halved
    1 small red onion, quartered


serve with Pine Nut and Spinach Couscous


Cut lamb into 1-inch cubes. Combine yogurt,
lemon juice, oil and rosemary in a large zip-top
plastic freezer bag; add lamb and refrigerate
overnight. Preheat grill to medium-high heat.
Remove lamb from bag, and discard marinade.
Sprinkle lamb with salt and pepper; thread
alternately with figs and red onion onto 4 (8-
inch) metal skewers. Grill, covered will grill lid,
10 to 12 minutes, turning occasionally, or to
desired doneness.

Serving Size: makes 3 servins

Number of Servings: 3

Recipe submitted by SparkPeople user LOVITAR.

TAGS:  Beef/Pork |