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6 servings
Preparation time: 20 minutes
Cook time: 8 minutes
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 |
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: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Turn once and baste with herb sauce.
Nutrition per serving: 205 calories, 26 g protein, 10 g carbohydrates, 7 g total fat (29% calories from fat), 77 mg cholesterol, 2 g fiber, 268 mg sodium, 7 mg niacin, 0.36 mg vitamin B6, 3 mcg vitamin B 12, 3 mg iron, 5 mg zinc
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
