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Lamb Kabobs with Grilled Peaches
Recipe #R420 | Serves Serves 8.
|3 lbs boneless American leg of lamb, cut into 1-1/2 inch cubes|
|1 small red onion, cut into quarters|
|1/3 cup peach chutney or jam|
|1/3 cup balsamic vinegar|
|2 tbsp rosemary, chopped|
|2 tbsp garlic, finely chopped|
|1 tbsp red wine vinegar|
|1/2 cup MM olive oil|
|1 tbsp salt|
|2 tsp fresh cracked pepper|
|4 whole peaches, peeled,pitted and halved|
|16 wooden skewers, soaked in water for 20 minutes|
- Place lamb cubes and onion in a large pan. In a bowl, combine chutney, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt and pepper; pour over the lamb and onions. Toss to coat. Cover and refrigerate for 4 to 8 hours.
- Preheat grill. Remove meat from marinade and discard marinade. On each skewer, thread 4 lamb cubes alternating with onion pieces. Grill the kebabs 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 end of each skewer. Serve immediately.
- Serve with rice pilaf, cous cous, quinoa or pita bread. Greek yogurt with some chopped fresh mint would make an excellent sauce.
|Note:||Grilled lamb goes perfectly with grilled fruit – or vegetables.|
|Preparation:||Quick to Cook|
|Promotion:||Peach O Rama|
|Main Ingredient:||Peach-o-Rama, Peaches|