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Skewered Lamb with Blackberry-Balsamic Glaze

This dish proves that it takes only a couple of simple, high-quality ingredients to make a phenomenal main dish. I love serving these at parties, but they're also good for a weeknight dinner. —Elynor Townsend, Summerfield, Florida
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup seedless blackberry spreadable fruit
  • 1/3 cup balsamic vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon Dijon mustard
  • 1-1/2 pounds lean boneless lamb, cut into 1-inch cubes
  • 1/4 teaspoon salt

Directions

  • In a small bowl, combine the spreadable fruit, vinegar, rosemary and mustard. Pour 2/3 cup marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
  • Drain lamb, discarding marinade in dish. Thread lamb onto 6 metal or soaked wooden skewers. Place kabobs on greased grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 10-12 minutes, turning once and basting frequently with reserved marinade. Sprinkle with salt before serving.
Nutrition Facts
1 kabob: 255 calories, 9g fat (4g saturated fat), 103mg cholesterol, 264mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

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