GRILLED LAMB KABOBS

Grilled Lamb Kabobs image

My sister-in-law, who lives in Florida, sends fresh fruit every year at Christmas. I've invented various recipes for using it. We get plenty of snow here, but our grill is always put to good use!

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1-1/4 cups grapefruit juice
1/3 cup honey
2 tablespoons minced fresh mint
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon pepper
1 pound lamb stew meat, cut into 1-inch pieces
CITRUS SALSA:
4 medium navel oranges, divided
2 medium pink grapefruit
1/2 cup mango chutney
1 to 2 tablespoons minced fresh mint
2 medium onions, cut into wedges
1 large sweet red pepper, cut into 1-inch pieces

Steps:

In a bowl, combine the first six ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade., For salsa, peel and section two oranges and grapefruit; chop fruit. In a large bowl, combine the fruit, chutney and mint. Cover and refrigerate., Peel remaining oranges; cut each into eight wedges. Drain and discard marinade. On eight metal or wooden soaked skewers, alternately thread onions, orange wedges, red pepper and lamb. , Grill, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning and basting occasionally with reserved marinade. Serve kabobs with salsa.

Nutrition Facts : Calories 367 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 282mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 7g fiber), Protein 24g protein.