Lamb Kabobs with Grilled Peaches Recipe

Lamb Kabobs with Grilled Peaches

Serves 10

Savory lamb and sweet peaches pair perfectly with grilled pita bread, Greek yogurt and chopped fresh mint for the perfect summertime meal.


  • 1/2 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/3 cup peach chutney or preserves
  • 5 cloves garlic, minced
  • 4 sprigs fresh rosemary, leaves picked and chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon kosher salt
  • 2 teaspoons fresh cracked pepper
  • 3 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
  • 1 small red onion, quartered
  • 4 peaches, pitted and halved


  1. In a large bowl, whisk together 1/2 cup olive oil, balsamic vinegar, peach chutney, garlic, rosemary, red wine vinegar, salt, and pepper. Add lamb and onions. Toss to coat. Cover and refrigerate 4 to 8 hours.
  2. Soak 16 wooden skewers in water for at least 20 minutes. Preheat grill.
  3. Removing meat and onions from marinade, thread onto skewers, alternating between lamb and onion. Discard marinade.
  4. Grill kebabs about 4 minutes per side or to desired degree of doneness. Transfer to a serving platter and cover loosely with foil. Set aside.
  5. Brush peaches with remaining 2 tablespoons olive oil. Grill, cut-side down, until charred and juicy. Slice grilled peaches and add to ends of skewers. Serve immediately.


Amount Per Serving (based on 8 servings)
Calories: 450
Fat: 22 g
Saturated Fat: 5 g
Cholesterol: 110 mg
Sodium: 980 mg
Carbohydrates: 26 g
Fiber: 2 g
Sugar: 22 g
Protein: 36 g
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