For a quick meal, serve with rice and grilled onions or mushrooms.
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
How to Make It
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.
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.
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