Balsamic and Rosemary Scented Lamb Kabobs

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Rosemary is a heat loving herb, associated with the Mediterranean. Here, it's used in an herb sauce to baste lamb, mushrooms, bell peppers, onion and zucchini, which are threaded onto skewers and grilled.

Ingredients

1⁄4 cup balsamic vinegar
3 cloves garlic, finely chopped
2 tsp. fresh rosemary leaves, finely chopped
3⁄4 tsp. ground cumin
3⁄4 tsp. salt
1⁄2 tsp. ground black pepper
1⁄2 tsp. ground coriander
12 fresh white mushrooms
2 bell peppers, seeded and cut into cubes
1 1⁄4 lb. boneless lamb leg or shoulder, cut into cubes
1 large red onion, cut into wedges
1 large zucchini, cut into thick slices
6 (12-in.) wooden skewers, soaked in water

Steps

1. Combine vinegar, garlic, rosemary, cumin, salt, pepper, and coriander.

2. Thread mushrooms, bell peppers, lamb, onion, and zucchini onto skewers; baste with herb sauce.

3. Grill or broil 4 min. per side, or to desired doneness. Turn once and baste with herb sauce.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Managing Your Business
hands coins banks

While the most obvious effect of the 2015 egg shortage was, well, a shortage of eggs, operators had another menu change to explain to diners: a price hike for the few eggs they were able to source.

“Our customers know what prices are like in the neighborhood and we don’t want them to feel gouged,” says Kevin Dorr, vice president of retail for Morrison Healthcare. “Unlike a restaurant, the people coming to our cafes are there several times per week, so they’re very aware of price changes.” Morrison had to increase its breakfast prices correspondingly, but Dorr says customers took...

FSD Resources