Skewered Lamb with Blackberry-Balsamic Glaze Recipe

Skewered Lamb with Blackberry-Balsamic Glaze Recipe
Skewered Lamb with Blackberry-Balsamic Glaze Recipe photo by Taste of Home
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Skewered Lamb with Blackberry-Balsamic Glaze Recipe

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This dish proves that it only takes a couple of simple, high-quality ingredients to make a phenomenal dinner. These skewers are great for parties but also for a weeknight dinner. —Elynor Townsend, Summerfield, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup seedless blackberry spreadable fruit
  • 1/3 cup balsamic vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon Dijon mustard
  • 1-1/2 pounds lean boneless lamb, cut into 1-inch cubes
  • 1/4 teaspoon salt

Directions

In a small bowl, combine the spreadable fruit, vinegar, rosemary and mustard. Pour 2/3 cup marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Thread lamb onto six metal or soaked wooden skewers. Place kabobs on greased grill rack, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until lamb reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), turning once and basting frequently with reserved marinade. Sprinkle with salt before serving. Yield: 6 servings.
Originally published as Skewered Lamb with Blackberry-Balsamic Glaze in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

1 kabob: 255 calories, 9g fat (4g saturated fat), 103mg cholesterol, 264mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

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  • 1/2 cup seedless blackberry spreadable fruit
  • 1/3 cup balsamic vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon Dijon mustard
  • 1-1/2 pounds lean boneless lamb, cut into 1-inch cubes
  • 1/4 teaspoon salt
  1. In a small bowl, combine the spreadable fruit, vinegar, rosemary and mustard. Pour 2/3 cup marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Thread lamb onto six metal or soaked wooden skewers. Place kabobs on greased grill rack, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until lamb reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), turning once and basting frequently with reserved marinade. Sprinkle with salt before serving. Yield: 6 servings.
Originally published as Skewered Lamb with Blackberry-Balsamic Glaze in Taste of Home Christmas Annual Annual 2018

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