Balsamic and Rosemary Scented Lamb Kabobs
| Serves | 6 |
|---|---|
| Ingredients | Vegetables, Meat |
| Day Part | Lunch, Dinner |
| Cuisine Type | American |
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.