Balsamic and Rosemary-Scented American Lamb Kebabs
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.
1 cup balsamic vinegar
3 garlic cloves, finely chopped
2 tsp finely chopped fresh rosemary leaves
3 tsp ground cumin
3 tsp salt
1 tsp pepper
1 tsp ground coriander
1 ¼ 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)
1
In small bowl combine the vinegar, garlic, rosemary, cumin, salt, pepper and coriander.
2
Prepare 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.
3
Broil 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.)
4
Serve immediately.
Ingredients
1 cup balsamic vinegar
3 garlic cloves, finely chopped
2 tsp finely chopped fresh rosemary leaves
3 tsp ground cumin
3 tsp salt
1 tsp pepper
1 tsp ground coriander
1 ¼ 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)
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