American lamb shoulder and leg meat are perfect for making kebabs. Here, the tang of balsamic vinegar and a few flavorful herbs enhance the tender meat.
Prep: 20 mins
Cook: 8 mins
Yields: 6 Servings
¼ cupbalsamic vinegar
3 garlic cloves, finely chopped
2 tspfinely chopped fresh rosemary leaves
¾ tspground cumin
½ tspground coriander
1 ¼ lbsAmerican Lamb leg or shoulder, cut into 18 cubes
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, soaked in water (12-inch)
1In small bowl combine the vinegar, garlic, rosemary, cumin, salt, pepper and coriander.
2Prepare the kebabs by threading one piece of lamb, one mushroom, one piece of bell pepper, one onion wedge, and one piece of zucchini onto each skewer. Baste the skewers with the herb sauce.
3Broil the kebabs four inches from the heat source 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 again with the herb sauce. (Discard any unused herb sauce.)
https://cascadecreeklamb.com/wp-content/uploads/2020/11/Balsamic-Rosemary-Scented-American-Lamb-Kabobs.jpg442500Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2015-12-13 08:43:562015-12-13 08:43:56Balsamic and Rosemary-Scented American Lamb Kebabs