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Balsamic Spiced Lamb Kabobs
Courtesy of American Lamb Board
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
Merlot, Pinot Noir, Shiraz/Syrah
Calories: 234; Total Fat: 10g; Cholesterol: 63mg; Total Carbs: 15g; Fiber: 3g; Protein: 21g; Sodium: 357mg;