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

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources