December 13, 2015
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.
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.)