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Grilled Lamb Kabobs with Peach & Red Onion

Marinate Time:
30 mins.-8 hrs.
Prep Time:
40 mins.
Cook Time:
10 mins.



  • 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


  • 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


  1. Using a whisk, prepare marinade by combining orange juice and zest, chipotle, oil, garlic salt and agave in a small bowl.
  2. Pour marinade into large, plastic, zip top bag; add lamb. Close bag; marinate in refrigerator at least 30 minutes and up to 8 hours. 
  3. If using wooden skewers, place in shallow dish, cover with water and set aside until ready to use.
  4. Thread marinated lamb, peach and onion on skewers. 
  5. 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.
  6. Remove skewers from grill and serve.

Source: American Lamb Board