Grilled American Lamb Kabobs with Peach and Red Onion

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Servings: 4 to 6 Preparation time: 40 minutes Cook Time: 10 minutes

INGREDIENTS

AMERICAN LAMB

  • 2 to 3 pounds boneless American Lamb leg, fat trimmed, cut into

  • 1-inch pieces

  • 4 peaches, firm but ripe, cut into 1-inch pieces

  • 2 red onions, cut into 1-inch pieces

  • 4 whole jalapeño peppers

  • 4 to 6 skewers

MARINADE

  • 1 large orange, zested and juiced

  • 2 tablespoons chipotle in adobo, minced

  • 2 tablespoons olive oil

  • 1 tablespoon garlic salt

  • 2 teaspoons agave or honey

DIRECTIONS

AMERICAN LAMB

Pour marinade into large, plastic, zip top bag; add lamb. Close bag; marinate in refrigerator at least 30 minutes and up to 8 hours. If using wooden skewers, place in shallow dish, cover with water and set aside. Thread marinated lamb, peach and onion on skewers. Heat gas grill to high. Brush kabobs with oil, or spray lightly with oil spray; place skewers and jalapenos on the hot grill. Cover and cook, turning kabobs and peppers occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160°F for medium doneness.

Remove skewers from grill and serve.