Grilled American Lamb Kabobs with Peach & Red Onion
Recipe provided by the American Lamb Board (Grilled American Lamb Kabobs with Peach and Red Onion | American Lamb).
Lamb
23 Boneless American lamb leg, fat trimmed and cut into 1in pieces
4 Peaches, firm but ripe, cut into 1in pieces
2 Red onions, cut into 1in pieces
4 Whole jalapenos
46 Skewers
Marinade
1 Orange, zested & juiced
2 tbsp Chipotle in adobo, minced
2 tbsp Olive oil
1 tbsp Garlic salt
2 tsp Agave or honey
1
Pour marinade into large, plastic, zip top bag; add lamb. Close bag; marinate in refrigerator at least 30 minutes and up to 8 hours. If using wooden skewers, place in shallow dish, cover with water and set aside. Thread marinated lamb, peach and onion on skewers. Heat gas grill to high. Brush kabobs with oil, or spray lightly with oil spray; place skewers and jalapenos on the hot grill. Cover and cook, turning kabobs and peppers occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160°F for medium doneness.
2
Remove skewers from grill and serve.
Ingredients
Lamb
23 Boneless American lamb leg, fat trimmed and cut into 1in pieces
4 Peaches, firm but ripe, cut into 1in pieces
2 Red onions, cut into 1in pieces
4 Whole jalapenos
46 Skewers
Marinade
1 Orange, zested & juiced
2 tbsp Chipotle in adobo, minced
2 tbsp Olive oil
1 tbsp Garlic salt
2 tsp Agave or honey
