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.
Ingredients
- 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)
Directions
- 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.
- Soak 16 wooden skewers in water for at least 20 minutes. Preheat grill.
- Removing meat and onions from marinade, thread onto skewers, alternating between lamb and onion. Discard marinade.
- 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.
- 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.
Nutrition
Amount Per Serving (based on 10 servings)- Calories: 450
- Fat: 22.0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0.0 g
- Cholesterol: 110.0 mg
- Sodium: 980.0 mg
- Carbohydrates: 26.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 22.0 g
- Protein: 36.0 g