Lamb Kebabs

Lamb Kebabs

The New American Heart Association CookbookServe with a bed of wild rice and Mandarin Spinach Salad with Sesame Garlic Topping .

1/2 cup cider vinegar
1/2 cup finely chopped onion (1 medium)
3 tablespoons finely chopped fresh rosemary or 1 tablespoon dried, crushed
3 tablespoons honey
2 tablespoons chopped fresh mint or 2 teaspoons dried, crumbled
3 medium cloves garlic, minced, or 1-1/2 teaspoons bottled minced garlic
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper, or to taste

1-1/2 pounds leg of lamb (after boning and trimming), cut into 24 cubes
1 medium red onion, cut into 12 wedges
2 9-ounce packages frozen no-salt-added artichoke hearts, thawed
24 cherry tomatoes

In an airtight plastic bag, combine marinade ingredients. Add lamb and turn to coat. Seal and refrigerate for 1 to 4 hours, turning occasionally.

Soak six long bamboo skewers in cold water for at least 10 minutes.

Drain lamb and put marinade in a small saucepan. Bring to a boil over medium-high heat and boil, covered, for at least 5 minutes.

Preheat grill on medium-high.

Separate each red onion wedge vertically into two parts, making 24 wedges. Separate artichoke hearts into 24 pieces.

For each kebab, thread a skewer as follows: 1 piece onion, 1 meat cube, 1 piece artichoke, 1 tomato. Repeat three times for each skewer.

Grill for 12 to 15 minutes, or until lamb is done to taste. Baste with hot marinade for last 5 minutes of cooking time.

Excerpted from The New American Heart Association Cookbook by American Heart Association Copyright© 1999 by American Heart Association. Excerpted by permission of Times Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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