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Tangy Raspberry Lamb Kabobs

Yield 4 servings
For a quick meal, serve with rice and grilled onions or mushrooms.

Ingredients

  • 1/4 cup seedless raspberry jam
  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon crumbled dried rosemary
  • 1 1/4 pounds lean boneless leg of lamb, cut into 1-inch pieces
  • Cooking spray

Nutrition Information

  • calories 258
  • caloriesfromfat 37 %
  • fat 10.6 g
  • satfat 3.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 31.9 g
  • carbohydrate 6.7 g
  • fiber 0.0 g
  • cholesterol 101 mg
  • iron 0.0 mg
  • sodium 118 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a bowl. Add lamb, tossing to coat. Thread lamb onto 4 (6-inch) skewers, leaving space between pieces. Brush kabobs with jam mixture.

  2. Prepare grill.

  3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 3 to 4 minutes. Turn kabobs, and brush with jam mixture. Grill, covered, 3 to 4 additional minutes or to desired degree of doneness.