grilled peach and american lamb kabobs
grilled peach and american lamb kabobs
grilled peach and american lamb kabobs

Grilled Peach and American Lamb Kebabs


February 9, 2016

Sweet, juicy peaches and savory lamb make tasty summer kebabs.

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 8 servings


3 lbs American 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 tbsp chopped fresh rosemary

2 tbsp finely chopped garlic

1 tbsp red wine vinegar

1/2 cup extra-virgin olive oil

1 tbsp kosher salt

2 tsp fresh cracked pepper

4 whole peaches, skin removed and cut in half, pitted or 8 canned or jarred peach halves

16 wooden skewers, soaked in water for 20 minutes


1Place the lamb and onion in a large pan.

2In a bowl combine the jam, balsamic vinegar, rosemary, garlic, red wine vinegar, olive oil, salt, and pepper. Pour the mixture over the lamb and onions and toss to coat. Cover and refrigerate for 4 to 8 hours.

3Remove the meat from marinade and discard the marinade.

4Thread 4 lamb cubes on each skewer, alternating with the onion pieces.

5Grill the kebabs about 4 minutes per side or to desired degree of doneness. When lamb is done, remove from grill, cover and let stand.

6 Grill the peaches cut-side down until brown and juicy.

7Cut each grilled peach in half again and place on the end of each skewer. Serve immediately.

*Marinate time: 4 to 8 hours
*Cook time: 14 minutes
Recipe and image provided by the American Lamb Board


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