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Balsamic Spiced Lamb Kabobs
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Submitted by:
Jimmy |
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These kebobs have a sweet, tangy, and spicy contrast. Your mouth will be saying wow. |
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INGREDIENTS:
- 1 pound(s) , Boneless Lamb Leg or Shoulder Cubed
- 3 tablespoon(s) , Balsamic Vinegar
- 2 tablespoon(s) , Olive Oil
- 2 tablespoon(s) , Water
- 2 large , Garlic Cloves Minced
- 1 teaspoon(s) , Dried Rosemary
- 1/2 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Ground Cumin
- 1/4 teaspoon(s) , Black Pepper
- 1/4 teaspoon(s) , Ground Red Pepper
- 1/4 teaspoon(s) , Ground Coriander
- 1/2 medium , Cantaloupe Cubed
- 16 medium , Green Onions Cut in 2 inch Pieces
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| Instructions: |
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. Marinate in the refrigerator for 6 to 8 hours, stirring occasionally. Drain lamb, reserving marinade.
Thread lamb, cantaloupe, and green onions on 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. |
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