Lime-Basted Lamb Kabobs
Toss something different onto the grill. These kabobs update the classic combination of lamb and rosemary with lime and peach accents.
3/4 cup lime juice
1/3 cup granulated sugar
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro leaves
1 teaspoon crushed dried rosemary
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lamb, cut into 1-inch cubes
1 (16-ounce) package frozen pearl onions
4 peaches, pitted and quartered
8 (10-inch) bamboo skewers
- In a large plastic bag or bowl with a lid, combine lime juice, sugar, olive oil, cilantro, rosemary, garlic, salt and pepper. Remove 1/2 cup marinade; set aside for basting. Add lamb and onions; close plastic bag or place lid on securely. Refrigerate for 30 minutes, turning the bag or stirring every 10 minutes.
- Preheat grill.
- Remove lamb and onions from marinade. Thread lamb, onions and peaches onto 8 skewers. Grill for 10 to 15 minutes, or until done, basting with reserved marinade. Serve hot.
Makes 4 servings.