Rosemary Lamb Kabobs
Instructions:
The fresh, clean flavors of orange and rosemary are wonderful with lamb. Serve alongside skewers of grilled cherry tomatoes and a bowl of yellow rice. 3 oranges 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary or 11â„2 teaspoons dried rosemary, crumbled 2 garlic cloves, each cut in half 1â„4 teaspoon salt 1â„4 teaspoon ground red pepper (cayenne) 1 pound boneless lamb leg, cut into 11â„2-inch pieces 8 metal skewers 1 red pepper, cut into 11â„2-inch squares 1 yellow pepper, cut into 11â„2-inch squares 1 orange pepper, cut into 11â„2-inch squares 1 pint cherry tomatoes 6 green onions, cut into 2-inch pieces 10 ounces small mushrooms, trimmed
Makes 4 main-dish servings. Prep: 30 minutes plus marinating Grill: 10 minutes
- Prepare outdoor grill for direct grilling over medium heat.
- Meanwhile, from oranges, grate 1 teaspoon peel and squeeze 1 cup juice. In large bowl, combine orange peel and juice, oil, rosemary, garlic, salt, and ground red pepper. Add lamb, turning to coat, and let stand, stirring occasionally, 10 minutes at room temperature.
- Thread lamb onto 4 metal skewers and thread vegetables onto remaining 4 skewers, alternating vegetables. Place skewers on grill. Cook lamb and vegetables, turning once, 10 to 12 minutes for medium-rare or until desired doneness. Transfer to platter.