Grilled Peach and Lamb Kabobs
Surprisingly simple—juicy peach and tender lamb kabobs to serve at your next outside gathering.
Ingredients
- 3 lbs lamb leg, or boneless leg roast, cut into 1 1/2-inch cubes
- 1 small red onion, cut into quarters
- 1/3 cup peach jam
- 1/3 cup balsamic vinegar
- 2 Tbs rosemary, chopped
- 2 Tbs garlic, finely chopped
- 1 Tbs red wine vinegar
- 1/2 cup olive oil
- 1 Tbs salt
- 2 tsp pepper, freshly ground
- 4 whole peaches, skin removed, cut in half, and pitted or 8 canned or jarred peach halves
- 16 wooden skewers, soaked in water for 20 minutes
Directions
- Place the lamb cubes and onion in a large pan. In a bowl, combine peach jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt, and pepper; pour over the lamb and onions.
- Toss to coat. Cover, refrigerate, and marinate 4 to 8 hours.
- Remove meat from marinade and discard marinade. On each skewer, thread four lamb cubes, alternating with onion pieces. Grill the kabobs about 4 minutes per side, or to desired degree of doneness.
- When lamb is done, remove from grill, cover, and let stand. Grill peaches cut-side down until browned and juicy. Cut each grilled peach in half again and place on the end of each skewer.
- Serve immediately.
Nutrition
% Daily Value
Calories
541
Calories from Fat
341
% Daily Value
Total Fat
38g
59%
Saturated Fat
12g
62%
Polyunsaturated Fat
3g
Monounsaturated Fat
20g
Cholesterol
116mg
39%
Sodium
975mg
41%
Potassium
575mg
16%
Total Carbohydrate
16g
Dietary Fiber
1g
5%
Sugars
11g
Sugar Alcohols
0g
Protein
32g
64%