Balsamic- and Rosemary-Scented American Lamb Kabobs

YIELD: 6 servings

¼ cup	balsamic vinegar
3 cloves	garlic, finely chopped
2 tsps.	finely chopped fresh rosemary leaves
¾ tsp.	ground cumin
¾ tsp.	salt
½ tsp.	pepper
½ tsp.	ground coriander
1¼ lbs.	American lamb leg or shoulder, cut into 18 cubes
12	medium mushrooms
2	bell peppers, cut into 1” cubes
1	large red onion, cut into 12 wedges
1	large zucchini, cut into 12 pieces
12	wood skewers (12”) soaked in water

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

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

Recipe and photo by the American Lamb Board