Balsamic and Rosemary Lamb Kabobs

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With the Sea bass Kabobs and Grilled Peaches being such a hit, I decided to try another kabob recipe, this time Balsamic and Rosemary Scented American Lamb Kabobs. They were done just right, juicy lamb skewers with a hint of rosemary and balsamic flavors.

Balsamic_rosemary_Lamb_Kabobs.jpgBalsamic and Rosemary Scented American Lamb Kabobs
6 servings

Ingredients

  • 1-1/4 pounds American Lamb leg or shoulder, cut into 18 cubes
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, finely chopped
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground coriander
  • 12 medium mushrooms
  • 2 bell peppers, cut into 1-inch cubes
  • 1 large red onion, cut into 12 wedges
  • 1 large zucchini, cut into 12 pieces
  • 6 wood skewers (12-inch) soaked in water

Directions:

  1. In small bowl combine vinegar, garlic, rosemary, cumin, salt, pepper and coriander.
  2. Prepare kabobs by threading lamb, mushrooms, bell peppers, onion and zucchini onto skewers. 
  3. Baste with herb sauce. 
  4. Broil 4 inches from source of heat for 4 minutes per side or to desired degree of doneness: 
  5. 145ºF for medium-rare, 160ºF for medium and 170ºF for well. 
  6. Turn once and baste with herb sauce.