Ingredients for Barbecue Kiwi Lamb Kabobs
- 1 lb boneless leg of lamb, cut into 1-inch cubes
- 1 kiwi fruit
- garlic cloves
- 1/4 cup soy sauce
- dry sherry
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger
- 8-10 wooden skewers
- fresh herbs (optional)
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How to Make Barbecue Kiwi Lamb Kabobs
- Halve 1 kiwi fruit and scoop the flesh into a small bowl.
- Mash the kiwi well with a fork until completely smooth.
- In a large zip-top bag, combine the mashed kiwi with 1 lb boneless leg of lamb, cut into 1-inch cubes, 1/4 cup soy sauce, 2 tbsp olive oil, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground ginger, and 1/4 tsp black pepper.
- Seal the bag, removing excess air, and marinate at room temperature for 20 minutes, or up to 1 hour in the refrigerator.
- Preheat your grill to high heat. While the grill preheats, soak 8-10 wooden skewers in water for at least 30 minutes to prevent burning.
- Remove the lamb from the marinade, reserving the marinade. Thread the lamb cubes onto the skewers.
- Grill the kabobs for 5-7 minutes per side, or until the lamb reaches an internal temperature of 145°F (63°C), basting occasionally with the reserved marinade.
- Remove from grill, let rest for 5 minutes before serving. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
9g
Fat
45g
Carbs
1g
