Grilled Lamb Kabobs with Peach & Red Onion
Servings:
4-6
4-6
Marinate Time:
30 mins.-8 hrs.
30 mins.-8 hrs.
Prep Time:
40 mins.
40 mins.
Cook Time:
10 mins.
10 mins.
Ingredients
Lamb
- 2 to 3 pounds boneless lamb leg, fat trimmed, cut into 1” pieces
- 4 peaches, firm but ripe, cut into 1” pieces
- 2 red onions, cut into 1” pieces
- 4 whole jalapeño peppers
- 4 to 6 skewers
Marinade
- 1 large orange, zested and juiced
- 2 tablespoons chipotle in adobo, minced
- 2 tablespoons olive oil
- 1 tablespoon garlic salt
- 2 teaspoons agave or honey
Preparation
- Using a whisk, prepare marinade by combining orange juice and zest, chipotle, oil, garlic salt and agave in a small bowl.
- 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 until ready to use.
- 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.
- Remove skewers from grill and serve.
Source: American Lamb Board
