Balsamic Lamb Kabobs

Balsamic Lamb Kabobs

 8 SERVINGS    15 MINUTE PREP TIME     6-8 HOUR MARINATE TIME      15 MINUTE COOK TIME

Ingredients

3 to 4 pounds boneless Cedar Springs or Shepherd’s Pride lamb leg, butterflied, cut into 1-1/4– inch cubes
1/2 cup balsamic vinegar or red wine vinegar
1/4 cup olive oil
1/4 cup water
2 teaspoon dried rosemary, crushed
4 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne
1/teaspoon ground coriander
1 firm cantaloupe or pineapple, peeled and cut into 1 to 2-inch pieces
16 green onions, cut in 2-inch pieces
16 twelve-inch bamboo skewers soaked in water

Directions

  1. In bowl, combine vinegar, oil, water, rosemary, garlic, cumin, salt, peppers and coriander. Reserve 1/2 cup for basting. Add lamb cubes; toss to coat. Cover and marinate in refrigerator 6 to 8 hours.
  2. Drain meat cubes; discard marinade. Thread lamb, cantaloupe or pineapple and green onion onto skewers. Brush with reserved marinade.
  3. Grill lamb kabobs over medium coals or medium heat gas grill grate; turning frequently 8 to 12 minutes until desired doneness. Medium rare cook to 145F, medium cook to 160F, for well-done cook to 170F.

Recipe and image provided by the American Lamb Board

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