Grilled Peach and American Lamb Kebabs
Courtesy of American Lamb Board 8 Servings • 20 Min. Prep Time • 10 Min. Cook Time • 4 Hr. Chill Time| Ingredients |
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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. |
Directions:
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
Nutrition:
Calories: 601; Total Fat: 39g; Cholesterol: 171mg; Total Carbs: 15g; Fiber: 1g; Protein: 45g; Sodium: 459mg;