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 Metropolitan Market 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.