Balsamic and Rosemary-Scented American Lamb Kebabs - Superior Farms
Balsamic and Rosemary Scented American Lamb Kebabs
Balsamic and Rosemary Scented American Lamb Kebabs

Balsamic and Rosemary-Scented American Lamb Kebabs

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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.

  • Prep: 20 mins
  • Cook: 8 mins
  • Yields: 6 Servings

Ingredients

¼ cup balsamic vinegar

3 garlic cloves, finely chopped

2 tsp finely chopped fresh rosemary leaves

¾ tsp ground cumin

¾ tsp salt

½ tsp pepper

½ tsp ground coriander

1 ¼ lbs American 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)

Directions

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.)

4Serve immediately.

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