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Tangy Raspberry Lamb Kabobs

Tangy Raspberry Lamb Kabobs

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

Oxmoor House JANUARY 2001

  • Yield: 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 37%
  • Fat: 10.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.9g
  • Carbohydrate: 6.7g
  • Fiber: 0.0g
  • Cholesterol: 101mg
  • Iron: 0.0mg
  • Sodium: 118mg
  • Calcium: 0.0mg

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Tangy Raspberry Lamb Kabobs recipe