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!
Recommended: 55 Labor Day Grilling Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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 boneless lamb, cut into 1-inch cubes
- 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
- In a bowl, combine the first six ingredients; mix well. Pour 1 cup into a large resealable plastic bag; add the 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, then coarsely chop fruit. In a bowl, combine the chopped fruit, chutney and mint. Cover and refrigerate.
- Coat grill rack with cooking spray before starting the grill. Peel remaining oranges; cut each into eight wedges. Drain and discard marinade from lamb. On eight metal or wooden soaked skewers, alternately thread onions, orange wedges, red pepper and lamb. Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender, basting occasionally with reserved marinade. Serve kabobs with salsa. Yield: 4 servings.
Originally published as Grilled Lamb Kabobs in Light & Tasty December/January 2004, p37