BALSAMIC AND ROSEMARY SCENTED LAMB KABOBS
Makes 6 Servings
1/4 cup balsamic vinegar
3 cloves garlic, finely chopped
2 tsp finely chopped fresh rosemary leaves
3/4 tsp each ground cumin and salt
1/2 tsp each pepper and ground coriander
1 1/4 pounds lamb leg or shoulder, cut into 24 cubes
12 medium mushrooms
2 bell peppers, cut into 1 inch pieces
1 large red onion, cut into 12 wedges
1 large zucchini, cut into 12 pieces
12 wood skewers (12-inch) soaked in water
1. In small bowl make herb sauce by combining vinegar, garlic, rosemary, cumin, salt, pepper and coriander.
2. Prepare kabobs by threading lamb, mushrooms, bell peppers, onion and zucchini onto skewers baste with herb sauce.
3. Broil 4 inches from source of heat for 4 minutes per side or to desired degree of doneness*. Turn once and baste with herb sauce. OR grill 4-5 minutes per side, turning once and basting with herb sauce.
* If broiling, watch skewer tips carefully as they burn easily.