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Grilled Peach & American Lamb Kabobs

Prep Time:
30 mins.
Cook Time:
14 mins.


  • 3 pounds American Lamb leg, or boneless leg roast, cut into 1 1/2” cubes
  • 1 small red onion, cut into quarters
  • 1/3 cup peach jam
  • 1/3 cup balsamic vinegar
  • 2 tablespoons chopped rosemary
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 2 teaspoons 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


  1. Place the lamb cubes and onion in a large pan. In a bowl, combine jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt, and pepper; pour over the lamb and onions. Toss to coat. Cover, refrigerate and marinate 4 to 8 hours.
  2. Remove meat from marinade and discard marinade. On each skewer, thread 4 lamb cubes alternating with onion pieces. Grill the kabobs about 4 minutes per side or to desired degree of doneness. When lamb is done, remove from grill, cover and let stand.
  3. Grill peaches cut-side down until browned and juicy. Cut each grilled peach in half again and place on the end of each skewer. Serve immediately.

Source: American Lamb Board