Fresh Herb–Marinated Lamb Tenderloin Kebabs

"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.

Yield: 6 servings (serving size: 2 skewers)

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

Preparation

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.

Nutritional Information

Calories:

221

Fat:

10.7g (sat 3.4g,mono 5.4g,poly 0.8g)

Protein:

25.6g

Carbohydrate:

4.1g

Fiber:

0.4g

Cholesterol:

81mg

Iron:

1.9mg

Sodium:

299mg

Calcium:

24mg