Balsamic Spiced Lamb Kabobs
Recipe courtesy of the American Lamb Board.
1 pound American Lamb boneless leg or shoulder, cut into 1 1/4-inch cubes
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons water
1 teaspoon dried rosemary, crushed
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/2 firm cantaloupe or pineapple cut into 1 to 2-inch pieces
16 green onions, cut into 2-inch pieces
8 (12-inch) bamboo skewers soaked in water
- In bowl, combine vinegar, oil, water, rosemary, garlic, cumin, salt, peppers and coriander. Reserve 1/4 cup for basting.
- Add lamb cubes; toss to coat. Cover and marinate in refrigerator 6 to 8 hours. Drain meat cubes; discard marinade.
- Thread lamb, cantaloupe or pineapple and green onion onto skewers. Brush with reserved marinade. Grill over medium-hot coals.
- Broil 4-inches from heat source. Cook for 12 to 18 minutes or to desired degree of doneness. Turn several times and brush with marinade.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 234; Total Fat: 10g; Cholesterol: 63mg; Total Carbs: 15g; Fiber: 3g; Protein: 21g; Sodium: 357mg.
Recipe and photograph courtesy of the American Lamb Board.