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Lamb Artichoke Kabobs
6
Ingredients
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¼ cup STAR Balsamic Vinegar
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4 garlic cloves, crushed
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Freshly ground pepper
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2 lbs. boneless leg of lamb, cut in 1 inch cubes
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1 red onion, cut in chunks
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2 (8 oz) packages frozen artichoke hearts
Instructions
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1.
In bowl, whisk olive oil and vinegar. Stir in garlic, salt and pepper to taste. Add lamb, onion and artichokes. Stir to coat.
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2.
Cover and marinate several hours or overnight in refrigerator, stirring occasionally.
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3.
Thread lamb and vegetables alternately onto skewers. Grill over hot coals about 8 minutes, brushing with marinade and turning several times.
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4.
Serve when satisfied.
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