Balsamic and Rosemary-Scented Lamb Kabobs

• From: American Lamb Board

Ingredients

• 1 1/4 lb lamb boneless leg or shoulder, cut into 18 cubes

• 1/4 cup balsamic vinegar

• 3 cloves garlic, chopped

• 2 tsp fresh rosemary, chopped

• 3/4 tsp cumin, ground

• 3/4 tsp salt

• 1/2 tsp pepper

• 1/2 tsp coriander, ground

• 12 med mushrooms

• 2 bell peppers, cut into 1-inch squares

• 1 large red onion, cut into 12 wedges

• 1 large zucchini, diced into 1-inch chunks

• 6 wood skewers soaked in water

These tasty little kabobs are the answer to calorie counters everywhere.

Directions

• In small bowl combine vinegar, garlic, rosemary, cumin, salt, pepper, and coriander.
• Prepare kabobs by threading lamb, mushrooms, bell peppers, onion, and zucchini onto skewers.
• Baste with herb sauce.
• Broil 4 inches 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 while broiling and baste with herb sauce.