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Lamb Kebab With Blackberry-Mustard Glaze

Barbecue.Master's picture
Ingredients
  Boneless leg lamb 2 Pound, cut into 1-inch cubes
  Olive oil 1⁄3 Cup (5.33 tbs)
  Tarragon vinegar 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Minced fresh rosemary 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Seedless blackberry jam 1⁄2 Cup (8 tbs)
  Dijon mustard 1⁄4 Cup (4 tbs)
Directions

In a large bowl combine the olive oil, vinegar, soy sauce, garlic, rosemary and salt.
Add the lamb cubes.
Toss well to coat and cover and refrigerate overnight.
Thread lamb onto kebob skewers.
Rotate for 20 minutes or until cooked to desired doneness.
Combine jam and mustard in a small saucepan over medium heat on the stove to dissolve the jam.
Brush over the kebobs and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Ingredient: 
Lamb

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