Savory Lamb Kabobs for the Grill

Ingredients

Marinade

• 1/2 c dry red wine or orange juice
• 1/4 c fat-free chicken broth
• 3 Tbsp grape jelly
• 3 Tbsp red wine vinegar
• 3 cloves garlic, minced
• 2 tsp dried rosemary leaves, crushed
• 2 tsp dried marjoram leaves, crushed
• 1 bay leaf
• 1 tsp seasoned salt
• 1 tsp ginger root, finely chopped

Kabobs

• 1 1/2 lbs lamb sirloin roast, cut into 1 1/2-inch cubes
• 1 small onion, cut into 1 1/2-inch pieces
• 1 red bell pepper, cut into 1 1/2-inch pieces
• 12-inch wooden skewers, soaked in water

Method

1. In medium bowl, blend all marinade ingredients; add lamb, cover and marinate in refrigerator 4 to 24 hours (mix several times).
2. Remove meat from marinade and thread on skewers, alternating with onion and bell pepper.
3. To Broil: Place lamb 4 inches from heat source and broil 5 to 6 minutes per side, or to desired degree of doneness; 145°F for medium-rare, 160°F for medium, 170°F for well. 
4. To Grill: Place lamb 4 inches above medium-hot coals and grill 5 to 6 minutes per side, or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, 170°F for well.
5. Cover and let stand 10 minutes, allowing internal temperature to rise about 10 degrees.

Wine Pairing Suggestions: Pair this dish with a dry, slightly spicy Chardonnay. Shannon Ridge is a family winery producing small lot wines. Try their Old Pearl California Chardonnay with tastes of ripe apple, pear and melon with a vanilla-oak finish. Buy Now.

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