Rosemary Lamb Kabobs

Baby carrots with stems attached make the snazziest grilled kabobs, but from-the-bag baby carrots look just dandy, too.

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  • Makes: 4 servings
  • Prep: 35 mins
  • Marinate: 4 hrs
  • Grill: 8 mins

Rosemary Lamb Kabobs

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Directions

  1. For marinade, in a screw-top jar combine grape juice, oil, lime juice, rosemary, garlic, and cinnamon. Cover and shake well. Place lamb cubes in a plastic bag set in a shallow dish. Pour marinade over lamb; close bag. Marinate in the refrigerator for 4 hours, turning once to distribute marinade. Drain lamb cubes, reserving marinade.
  2. Trim carrots, leaving 1/2 to 1 inch of stem, if desired. Scrub but do not peel. Cook carrots in a small amount of boiling water for 3 minutes. Add zucchini or summer squash and cook for 1 to 2 minutes more or until vegetables are crisp-tender; drain.
  3. On eight 8-inch skewers, alternately thread lamb cubes, whole carrots, zucchini or summer squash, and green or red sweet pepper.
  4. Place kabobs on an uncovered grill directly over hot coals. Grill for 8 to 12 minutes for medium doneness (160 degrees F), brushing with reserved marinade and turning kabobs occasionally. Garnish with sprigs of fresh rosemary, if desired. Makes 4 main-dish servings.
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Nutrition Facts (Rosemary Lamb Kabobs)

  • Per serving:
  • 265 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 57 mg chol. ,
  • 94 mg sodium ,
  • 20 g carb. ,
  • 4 g fiber ,
  • 20 g pro.
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