YIELD: 6 servings
|¼ cup||balsamic vinegar|
|3 cloves||garlic, finely chopped|
|2 tsps.||finely chopped fresh rosemary leaves|
|¾ tsp.||ground cumin|
|½ tsp.||ground coriander|
|1¼ lbs.||American lamb leg or shoulder, cut into 18 cubes|
|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