Grilled Lamb Kabobs With Grapes |
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Prep Time: 180 Minutes Cook Time: 8 Minutes |
Ready In: 188 Minutes Servings: 12 |
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This dish is great grilled or broiled. It is equally good with pork or chicken. If you have an abundance of big stocks of rosemary, use them for the skewers. Just remove the leaves from the stocks and soak the stocks for about an hour in water so they don’t catch on fire while grilling or broiling the lamb. The prep time allows for 2 hours of marinating. The longer this marinates, the better it is. If you have the time, let it sit overnight. Ingredients:
1 lb boneless leg of lamb, cubed into two inch squares |
3 tablespoons garlic, chopped |
3 tablespoons fresh rosemary leaves, very finely chopped |
2 tablespoons fresh mint, chopped |
1 teaspoon salt |
1 teaspoon black pepper |
1/8 teaspoon red pepper flakes |
1/4 cup olive oil |
1/3 cup balsamic vinegar |
1 teaspoon sugar |
1/2 lb seedless grapes, any color is fine |
Directions:
1. Place the meat in a large zip-lock bag.
2. Process the rest of the ingredients (except the sugar and grapes) in a food processor. Pour over the meat and marinate for at least 2 hours - overnight is best.
3. Preheat the oven to broil or heat the grill to med-high.
4. Drain the marinade from the meat and place into a small sauce pan.
5. Add the sugar to the marinade and cook at medium heat for about 20 minutes to reduce to a thick sauce.
6. Place the meat on long metal or rosemary skewers, separated by two grapes.
7. One piece of meat, two grapes, one piece of meat two grapes… I like to make them about 9 inches long.
8. Grill or broil for 3 minutes per side, or to your liking, turning once.
9. Serve with reduced sauce drizzled over the skewers.
10. This is so pretty served over a bed of couscous on a large platter.
11. Enjoy.
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