Balsamic & Rosemary-Scented Lamb Kabobs
Tender lamb cubes are marinated in a fragrant blend of balsamic and rosemary, then grilled to juicy, savory perfection with vibrant vegetables. The result is a flavorful kabob that’s both elegant and easy to enjoy at backyard cookouts or weeknight dinners.
| Serving Size | 6 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 8 mins. |
Ingredients
- 1 1/4 pounds of Catelli Fresh American Lamb legs, cut into 18 cubes
- 1/4 cup balsamic vinegar
- 3 cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh rosemary leaves
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground coriander
- 12 medium mushrooms
- 2 bell peppers, cut into 1” cubes
- 1 large red onion, cut into 12 wedges
- 1 large zucchini, cut into 12 pieces
- 6 wood skewers (12”) soaked in water
Preparation
- In small bowl combine vinegar, garlic, rosemary, cumin, salt, pepper, and coriander.
- Prepare kabobs by threading lamb, mushrooms, bell peppers, onion, and zucchini onto skewers. Baste with herb sauce. Broil 4” from source of heat for 4 minutes per side or to desired degree of doneness: 145° for medium-rare, 160° for medium and 170° for well. Turn once and baste with herb sauce.
Balsamic & Rosemary-Scented Lamb Kabobs
Tender lamb cubes are marinated in a fragrant blend of balsamic and rosemary, then grilled to juicy, savory perfection with vibrant vegetables. The result is a flavorful kabob that’s both elegant and easy to enjoy at backyard cookouts or weeknight dinners.
6
Prep: 20 mins.
Cook: 8 mins.
Preparation
- In small bowl combine vinegar, garlic, rosemary, cumin, salt, pepper, and coriander.
- Prepare kabobs by threading lamb, mushrooms, bell peppers, onion, and zucchini onto skewers. Baste with herb sauce. Broil 4” from source of heat for 4 minutes per side or to desired degree of doneness: 145° for medium-rare, 160° for medium and 170° for well. Turn once and baste with herb sauce.
Ingredients
- 1 1/4 pounds of Catelli Fresh American Lamb legs, cut into 18 cubes
- 1/4 cup balsamic vinegar
- 3 cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh rosemary leaves
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground coriander
- 12 medium mushrooms
- 2 bell peppers, cut into 1” cubes
- 1 large red onion, cut into 12 wedges
- 1 large zucchini, cut into 12 pieces
- 6 wood skewers (12”) soaked in water
