Make-it-mine Lamb Kabobs

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1 lb boneless lamb loin roast or 1 lb tenderloin, cut into 1 1/2-inch cubes
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, grated
• 1 teaspoon dijon-style mustard or 1/2 teaspoon chinese five spice powder
• 1 small red pepper or small orange sweet bell pepper, cut into 1-inch squares*
• 6 ounces shiitake mushroom caps or 6 ounces mushroom caps, halved if needed*
• 1 small zucchini, halved lengthwise and cut into 3/4-inch pieces*
• 1/4 cup pepper jelly or 1/4 cup orange marmalade, melted
• 8 skewers

Recipe

• 1 in a self-sealing plastic bag combine cubed lamb, soy sauce, vinegar, ginger and dijon-style mustard (or chinese five spice); seal bag and refrigerate for 1 to 4 hours.
• 2 prepare medium-hot fire with charcoal or preheat gas to medium high.
• 3 remove lamb from marinade, reserving marinade. thread lamb, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. brush or drizzle with reserved marinade. grill kabobs directly over fire, turning to brown evenly, for 5 minutes. brush kabobs with the melted jelly. continue to grill for 3 to 10 minutes more or until tender. let rest 3 minutes before serving.
• 4 *kabob ingredients don’t need to be limited to the vegetables listed. there are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs.