Lamb Kebabs with Rosemary Grapefruit Marinade

An amazing fresh citrus marinade on classic lamb kabobs, grilled chicken or beef.
Photo by Darla L.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup 100% Florida grapefruit juice

  • 1/4

    cup extra virgin olive oil

  • 1/4

    cup diced red onion

  • 2

    cloves garlic, minced

  • 1

    tablespoon fresh rosemary

  • 1

    teaspoon coarse salt

  • 1/2

    teaspoon fresh ground black pepper

  • 1

    pound trimmed boneless lamb shoulder, cut into 1-inch chunks

  • 1

    red onion, cut into 1-inch chunks

  • 1

    bell pepper, seeded and cut into 1-inch pieces (can use combination of yellow and green peppers)

  • 4

    long skewers (12-inch)

Directions

In large 1-gallon resealable plastic bag, combine first eight ingredients; massage bag to mix thoroughly. Add lamb, mix to coat. refrigerate 30 minutes to overnight. Add vegetables to bag, massage to coat thoroughly with marinade. Thread lamb and vegetables alternately on skewers to fill. Discard used marinade. Grill skewers over medium heat, cooking until lamb is just done and vegetables are tender. Garnish with sprigs of rosemary, if desired. Makes 4 servings of 1 skewer each. Based on 4 servings. Per serving: 340 calories, 190 calories from fat, 21g fat, 4.5g saturated fat, 0g trans fat, 70mg cholesterol, 590mg sodium, 12g carbohydrate, 1g fiber, 8g sugars, 24g protein, 2% vitamin A, 90% vitamin C, 4% calcium, 10% iron

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