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Grilled Lamb and Nectarine Kabobs

Athenian Herb Lamb Kabob

These kabobs make the perfect sweet-and-savory summer dinner.


  1. Combine meat and half of the dryglaze blend in a large bowl. Place in refrigerator for 30 minutes.
  2. Skewer the lamb with the nectarine slices and red onion chunks in an alternating pattern.
  3. Season each skewer with the remaining half of the dryglaze seasoning blend.
  4. Preheat grill. Add kabobs once hot and grill for about 2-3 minutes per side until caramelized.


Recipe and photo credit:

Gina Matsoukas – @runningtothekitchen –



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