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Balsalmic Spiced Lamb Kabobs
1 lb. boneless lamb (leg or shoulder), cut
into 1 1/4-inch cubes
3 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. water
2 cloves garlic, minced
1 tsp. dried rosemary leaves
1/2 tsp. salt |
1/2 tsp. ground cumin
1/4 tsp. pepper
1/4 tsp. ground red pepper
1/4 tsp. ground coriander
1/2 firm cantaloupe, peeled and cut into 1- to 2-inch
pieces
16 green onions, cut into 2-to 3-inch pieces |
Place lamb in a heavy-duty plastic bag set in a shallow
dish. For marinade, in a medium bowl combine vinegar, oil, water, garlic,
rosemary, salt, cumin, pepper, red pepper, and coriander.
Pour marinade over lamb in bag. Seal bag; turn to coat.
Marinade in the refrigerator for 6 to 8 hours, stirring occasionally. Drain
lamb, reserving marinade.
Thread lamb, cantaloupe, and green onions of four 14-inch
skewers. Brush with marinade.
Place on the grill rack directly over moderate coals.
Grill 4 inches from coals for 15 to 20 minutes or to desired doneness,
turning once and brushing with marinade. (Or, broil 3 to 4 inches from
heat for 10 to 15 minutes, turning once and brushing with marinade.)
Servings: 4
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