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Balsamic Spiced Lamb Kabobs
Courtesy of American Lamb Board
Servings: 4
Prep Time: 15 Min. Cook Time: 18 Min. Marinate: 6 Hr. What you need:
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+ 1 lb. American Lamb boneless leg or shoulder, cut into 1 1/4 inch cubes
+ 1/4 c. balsamic vinegar or red wine vinegar + 2 Tbsp. water + 1 tsp. dried rosemary, crushed + 2 cloves garlic, finely chopped + 1/2 tsp. ground cumin + 1/2 tsp. salt + 1/4 tsp. ground pepper + 1/4 tsp. cayenne pepper + 1/4 tsp. 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 in.) bamboo skewers soaked in water What to do:
1. In bowl, combine vinegar, oil, water, rosemary, garlic, cumin, salt, peppers and coriander. Reserve 1/4 c. for basting.
2. Add lamb cubes; toss to coat. Cover and marinate in refrigerator 6 to 8 hrs. Drain meat cubes; discard marinade. 3. 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 min. or to desired degree of doneness. Turn several times and brush with marinade. * Recipe provided by the American Lamb Board Wine pairings:
Merlot, Pinot Noir, Shiraz/Syrah
Nutritional information:
Calories: 234; Total Fat: 10g; Cholesterol: 63mg; Total Carbs: 15g; Fiber: 3g; Protein: 21g; Sodium: 357mg;
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