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Balsamic- and Rosemary-Scented American Lamb Kabobs
Photo: Am. Lamb board
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 |
In small bowl combine vinegar, garlic, rosemary, cumin, salt, pepper and coriander.
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
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