Lamb & Vegetable Kebabs; the canal

We like doing kebabs.

I like them because, after I do a bit of prep, all the cooking is done outside by someone other than me.

Mon mari likes them because they’re easy to work with.

With the kebabs we have couscous.

If I really tart it up, like Summer Couscous, it takes about 10 minutes to make (plus 10 minutes while it finishes itself).

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Lamb & Vegetable Kebabs

Dinner from the grill: Kebabs are easy and fun. Serve with couscous  – done in 10 minutes. Recipes under Sides: Pasta Sides

  • Author: Kate
  • Prep Time: 20 minutes
  • Marinate: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 2 servings 1x
  • Category: Lamb
  • Method: Grilling


  • lamb shoulder, 14oz  (420gr) (or pork or beef), cut into 1 1/2″ (3.75cm) pieces
  • 1 red bell pepper, cut into 1 1/2 ” (3.75cm) squares.
  • 1 red onion, cut into 8 wedges
  • 1 medium zucchini (courgette), cut into thick slices, about an 3/4 inch (2cm).
  • 812 mushrooms, large enough to be skewered, cleaned, trimmed
  • 8 large cherry tomatoes
  • 68 skewers
  • Marinade:
  • 3 tbs olive oil
  • 2 tbs red wine vinegar
  • 1 tbs Worcestershire sauce
  • 1 tbs sherry
  • 1 1/2 tsp dried rosemary
  • 1 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • Yogurt Dipping Sauce:
  • 1/3 cup (3oz (90gr) Greek or plain yogurt
  • 1 tbs olive oil
  • 1 tsp lemon juice
  • 2 tsp snipped fresh mint leaves (spearmint)  if you don’t have any, you could use 1 tsp dried mint or leave it out
  • 2 tsp fresh snipped chives
  • 1 tsp fresh snipped tarragon


  • Soak wooden skewers.
  • In large, deep bowl whisk together all ingredients for marinade.
  • Add meat to the marinade; let marinate for 20 – 30 minutes or up to 4 hours.
  • Cut zucchini into thick slices, about an 3/4 inch (2cm).
  • As you clean / cut vegetables, add to bowl with meat/marinade and stir to coat.
  • Cooking:
  • Thread meat, mushrooms and tomatoes on 2 – 3 skewers, alternating.
  • Thread peppers, onions and zucchini on 2 – 3 skewers, alternating.
  • Cook vegetable skewers on barbecue grill over direct heat for 10 – 15 minutes, turning once.
  • When vegetables start to brown move to indirect heat and cook for another 5 – 10 minutes.
  • When you move the vegetable skewers, start to cook meat skewers over direct heat.
  • Cook until meat is done to your liking.  We cooked ours for about 8 minutes, turning once.
  • Dipping Sauce:
  • Combine all ingredients in a small bowl.
  • Mix well and refrigerate until ready to use.
  • Serve with kebabs.


I usually let everything marinate for an hour or so.  Separate the longer cooking vegetables on to one set of skewers and the meat, tomatoes, and mushrooms on another.
Substitute beef, pork, or chicken for the lamb.


  • Serving Size: 1/2 recipe
  • Calories: 875
  • Sugar: 10.7 g
  • Sodium: 581.1 mg
  • Fat: 56.4 g
  • Saturated Fat: 15.3 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 19.1 g
  • Fiber: 3.6 g
  • Protein: 70.5 g
  • Cholesterol: 881.4 mg

Keywords: lamb, kebabs, grilled lamb

For different flavors try Moroccan Lamb Kebabs

Lamb & Vegetable Kebabs

We haven’t been to the canal for a couple of weeks – not since before the last heat wave.

We’ve had 4 heat waves so far this summer…..

The last time we were there was at the beginning of August.

August is prime vacation month all over Europe. Roads are busy, beaches are packed, campgrounds are full of families and kids.

We see a lot of bikers on the trail that are obviously on long treks. Bike trails are very extensive all over Europe with campgrounds within easy distance (or so I’m told).

Most of the camping people we see have front and back saddle bags on their bikes for all of the gear. Some, especially the families, are pulling trailers hauling the tents and other gear.

It gets a little crowded on the paths with the parents, 1 or 2 trailers, and little kids all on bikes.

Sometimes there are dogs riding along in baskets.

Sometimes it’s the kids first exposure to a bicycle and they have a hard time going in a straight line.

It’s been a lot busier this year – I’m sure high travel costs are contributing to the urge to vacation more simply. We won’t be going back until the kids are back in school.

Still…. It was a gorgeous day. We took a water break on one of the bridges.

I took a photo facing north:

Bridge photo

Then I turned around and took one facing south:

Bridge 2

I can dream about water and cool shade until we go back in a week or two.

2 thoughts on “Lamb & Vegetable Kebabs; the canal”

  1. You’re one of the only people I know who can do kebabs and have everything cook at the same time.

    We won’t be going anywhere this year. Between the six weeks hubs had to be off work for his knee and getting the new engine ready for the 24 hours of Daytona in February, he’s working lots of hours so the only time off now will be a couple days over Thanksgiving and then shut-down over Christmas. 🙁

    • I cook the slower cooking vegetables on separate skewers and start them earlier. Just tomatoes and mushrooms with the meat.
      We thought about going somewhere but travel is still such a mess we decided not to.

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