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Toss something different onto the grill. These kabobs update the classic combination of lamb and rosemary with lime and peach accents.

Lime-Basted Lamb Kabobs

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

1. 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.
2. Preheat grill.
3. 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.