Northern Vermont Lamb Kabobs
Kabobs are easy to make and they are always colorful and appetizing. If you have children, carefully allow them to help place the meats, fruits and vegetables on the skewers. They can even prepare their own skewers to their liking. This is a playful way to give them an interest in adding vegetables to their plate.
2 large garlic cloves, minced
1 tsp salt
2 tbsp freshly squeezed lemon juice
2 tbsp olive oil
1/2 cup double-strength brewed Brown & Jenkins Coffee*
2 tbsp red wine (from Boyden Valley Winery perhaps!)
1 1/2 tsp fresh rosemary, minced
1/2 tsp fresh ground pepper
1 1/2 lbs boneless lamb cut into 2 inch cubes
Red pepper or green wedges, or both
Yellow and red cherry tomatoes
Bermuda onion wedges
Fresh rosemary sprigs for garnish, if desired
In a mixing bowl, mash the garlic and salt into a paste. Whisk in the lemon juice, olive oil, coffee, red wine, rosemary and pepper. Toss in the lamb cubes. Cover the bowl and refrigerate to allow the meat to marinate for several hours or overnight.
Remove the lamb from the marinade and set the liquid aside for basting. Alternate the lamb, pineapple, red pepper, cherry tomatoes and onion wedges on skewers. Grill the lamb over hot coals for 12 to 15 minutes, basting with reserved marinade and turning frequently.
Serve on a shallow bed of fresh rosemary for a dramatic presentation, with rice pilaf as a side dish.
Variations on the theme -
Experiment with different flavors, substituting some of the ingredients above with apple and zucchini, for example.
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