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Grilled Lamb Kabobs Recipe

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My sister-in-law, who lives in Florida, sends fresh fruit every year at Christmas. I've invented various recipes for using it. We get plenty of snow here, but our grill is always put to good use!

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Grilled Lamb Kabobs Recipe

Prep: 25 min. + marinating Grill: 10 min.

Yield: 4 Servings

25 10 35

Ingredients

1-1/4 cups grapefruit juice
1/3 cup honey
2 tablespoons minced fresh mint
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon pepper
1 pound lamb stew meat, cut into 1-inch pieces
CITRUS SALSA:
4 medium navel oranges, divided
2 medium pink grapefruit
1/2 cup mango chutney
1 to 2 tablespoons minced fresh mint
2 medium onions, cut into wedges
1 large sweet red pepper, cut into 1-inch pieces

Directions

In a large bowl, combine the first six ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade.
For salsa, peel and section two oranges and grapefruit; chop fruit. In a large bowl, combine the fruit, chutney and mint. Cover and refrigerate.
Peel remaining oranges; cut each into eight wedges. Drain and discard marinade. On eight metal or wooden soaked skewers, alternately thread onions, orange wedges, red pepper and lamb.
Grill, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), turning and basting occasionally with reserved marinade. Serve kabobs with salsa. Yield: 4 servings.

Nutritional Analysis: One serving (2 kabobs with 1/2 cup salsa) equals 367 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 282 mg sodium, 56 g carbohydrate, 7 g fiber, 24 g protein.

Originally published as Grilled Lamb Kabobs in Light & Tasty December/January 2004, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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