Balsamic and Rosemary Scented Lamb Kabobs
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.
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
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.