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Grilled Peach and American Lamb Kebabs
Courtesy of American Lamb Board
Servings: 8
Prep Time: 20 Min. Cook Time: 10 Min. Chill Time: 4 Hr. What you need:
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+ 3 lb. American Lamb leg, or boneless leg roast, cut into 1 1/2-in. cubes
+ 1 small red onion, cut into quarters + 1/3 c. peach jam + 1/3 c. balsamic vinegar + 2 Tbsp. chopped rosemary + 2 Tbsp. finely chopped garlic + 1 Tbsp. red wine vinegar + 1/2 c. olive oil + 1Tbsp. salt + 2 tsp. fresh cracked pepper + 4 whole peaches, skin removed and cut in half, pitted or 8 canned or jarred peach halves + 16 wooden skewers, soaked in water for 20 min. What to do:
1. Place the lamb cubes and onion in a large pan. In a bowl, combine jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt and pepper; pour over the lamb and onions. Toss to coat. Cover, refrigerate and marinate 4-8 hr.
2. Remove meat from marinade and discard marinade. On each skewer, thread 4 lamb cubes alternating with onion pieces. 3. Grill the kabobs about 4 min. per side or to desired degree of doneness. When lamb is done, remove from grill, cover and let stand. 4. Grill peaches cut-side down until browned and juicy. Cut each grilled peach in half again and place on the end of each skewer. Serve immediately. * Recipe and image provided by the American Lamb Board Nutritional information:
Calories: 601; Total Fat: 39g; Cholesterol: 171mg; Total Carbs: 15g; Fiber: 1g; Protein: 45g; Sodium: 459mg;
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