Grilled Peach and Lamb Kebobs

Serves 8

  • 3 lbs lamb leg or boneless leg roast, cut into 1 ½ inch cubes
  • 1 small red onion, cut into quarters
  • 1/3 cup peach jam
  • 1/3 cup balsamic vinegar
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon red wine vinegar
  • ½ cup olive oil
  • 1 tablespoon salt
  • 2 teaspoons fresh cracked pepper
  • 4 whole peaches, skin removed and cut in half, pitted
  • 16 skewers (if wooden, soak for an hour)

1.  Place lamb cubes and onion in large pan.  In a bowl, combine jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt and pepper; pour over lamb and onions.  Toss to coat.  Cover, refrigerate and marinate for at least 8 hours.

2.  Remove meat from marinade and discard marinade.  On each skewer, thread 4 lamb cubes, alternating with onion pieces.  Grill kebobs to desired doneness.

3.  When lamb is done, remove from grill, cover and let stand.  Grill peaches cut-side down until brown juicy.  Cut each grilled peach in half and place on end of each skewer.

Published in: on August 12, 2010 at 4:22 pm  Leave a Comment  
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