Special Diets

Balsamic-Spiced Lamb Kabobs

• From: American Lamb Board

Ingredients

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

• 1/4 cup balsamic vinegar

• 2 Tbs olive oil

• 2 Tbs water

• 1 tsp dried rosemary, crushed

• 2 cloves garlic, finely chopped

• 1/2 tsp cumin, ground

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp cayenne

• 1/4 tsp coriander, ground

• 1/2 cantaloupe or pineapple, cut into 1 1/2-inch pieces

• 16 green onions, cut into 2-inch pieces

• 8 bamboo skewers soaked in water

A delightful contrast of fruit and onion breathes new life into these lamb kabobs.

Directions

• In bowl, combine: vinegar, oil, water, rosemary, garlic, cumin, salt, pepper, and coriander.
• Reserve 1/4 cup for basting.
• Add lamb cubes; toss to coat.
• Cover and marinate in refrigerator 6 to 8 hours.
• Drain meat cubes; discard marinade.
• Thread lamb, cantaloupe or pineapple, and green onion onto skewers.
• Brush with reserved marinade.
• Grill over medium-hot coals or broil 4 inches from heat source.
• Cook for 12 to 18 minutes or to desired degree of doneness.
• Turn several times and brush with marinade.