Penn Herb Wellness Guide
Grilled Peach and Lamb Kabobs
Ingredients
- 3 lbs lamb leg, or boneless leg roast, cut into 1 1/2-inch cubes
- 1 small red onion, cut into quarters
- 1/3 cup peach jam
- 1/3 cup balsamic vinegar
- 2 Tbs rosemary, chopped
- 2 Tbs garlic, finely chopped
- 1 Tbs red wine vinegar
- 1/2 cup olive oil
- 1 Tbs salt
- 2 tsp pepper, freshly ground
- 4 whole peaches, skin removed, cut in half, and pitted or 8 canned or jarred peach halves
- 16 wooden skewers, soaked in water for 20 minutes
Directions
- Place the lamb cubes and onion in a large pan. In a bowl, combine peach 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.
- Remove meat from marinade and discard marinade. On each skewer, thread four 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. 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.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.