Print Recipe

Balsamic and Rosemary Scented Lamb Kabobs

Serving Size: Makes 6 servings
Prep Time: 20 minutes
Cook Time: 8 minutes

Ingredients:
1 1/4 pounds lamb leg or shoulder, cut into18 cubes
1/4 cup balsamic vinegar
3 cloves garlic, finely chopped
2 teaspoons fresh rosemary leaves, finely chopped
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
12 medium mushrooms
2 bell peppers, cut into 1-inch cubes
1 large red onion, cut into 12 wedges
1 large zucchini, cut into 12 pieces
6 wood skewers (12-inch) soaked in water

Instructions:
In small bowl combine vinegar, garlic, rosemary, cumin, salt, pepper, and coriander.

Prepare kabobs by threading lamb, mushrooms, bell peppers, onion and zucchini onto skewers. Baste with herb sauce. Broil 4 inches from source of heat for 4 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Turn once and baste with herb sauce.