GRILLED PEACH AND AMERICAN LAMB KEBABS

Grilled Peach and American Lamb Kebabs image

Number Of Ingredients 11

3 pounds American Lamb leg or boneless leg roast, cut into 1-1/2-inch cubes
1 piece Red Onion, cut into quarters
1/3 cup Peach jam
1/3 cup Balsamic Vinegar
2 tablespoons Chopped Fresh Rosemary
2 tablespoons Finely Chopped Garlic
1 tablespoon Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1 tablespoon Kosher Salt
2 teaspoons Fresh cracked pepper
4 heads Whole Peaches

Steps:

Place the lamb and onion in a large pan.
In a bowl combine the jam, balsamic vinegar, rosemary, garlic, red wine vinegar, olive oil, salt, and pepper. Pour the mixture over the lamb and onions and toss to coat. Cover and refrigerate for 4 to 8 hours.
Remove the meat from marinade and discard the marinade.
Thread 4 lamb cubes on each skewer, alternating with the onion pieces.
Grill the kebabs about 4 minutes per side or to desired degree of doneness. When lamb is done, remove from grill, cover and let stand.
Grill the peaches cut-side down until brown and juicy.
Cut each grilled peach in half again and place on the end of each skewer. Serve immediately.