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Lamb Kebab With Blackberry-Mustard Glaze Recipe
|Boneless leg lamb||2 Pound, cut into 1-inch cubes|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh rosemary||1 Tablespoon|
|Seedless blackberry jam||1⁄2 Cup (8 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2662 Calories from Fat 1245
% Daily Value*
Total Fat 140 g214.9%
Saturated Fat 33.4 g167%
Trans Fat 0 g
Cholesterol 777.2 mg
Sodium 3262.3 mg135.9%
Total Carbohydrates 83 g27.8%
Dietary Fiber 3.4 g13.4%
Sugars 69.1 g
Protein 261 g521.3%
Vitamin A 8.8% Vitamin C 8.1%
Calcium 6.7% Iron 11.6%
*Based on a 2000 Calorie diet
Add the lamb cubes.
Toss well to coat and cover and refrigerate overnight.
Thread lamb onto kebob skewers.
Rotate for 20 minutes or until cooked to desired doneness.
Combine jam and mustard in a small saucepan over medium heat on the stove to dissolve the jam.
Brush over the kebobs and serve.