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Grilled Sage Lamb Kabobs - Coumadin Safe Version

Servings = 2 | Serving size =1 kabob

This recipe can be multiplied by 2, 3, 4, 5.

This recipe can easily be multiplied by any amount. The marinade keeps well overnight and the leftover kabobs make great sandwiches.

2 Tbsp	fresh sage
2 Tbsp	fresh chives
1 Tbsp	fresh lemon juice
1 Tbsp	pure maple syrup
2 Tbsp	dry sherry
1 Tbsp	extra virgin olive oil
1 Tbsp	dark brown sugar
1/4 tsp	salt
8 ounces	lean lamb shoulder
2 cups	water
4 medium	red potatoes
1/2 medium	white onion (peeled and halved)
1/2	red bell pepper
6	shiitake mushroom caps

Place the sage, parsley, chives, lemon juice, pure maple syrup, sherry, olive oil, brown sugar and salt in a blender and puree until smooth.

Cut the lamb into eight, one-ounce cubes. Combine the marinade and lamb in a zipper bag. Allow to marinate in the refrigerator at least four hours (overnight is best).

Place the water in a stock pot fitted with a steamer basket over high heat.

Cut the potatoes in half. Place the potatoes and the half onion in a steamer and steam for 15 minutes. Allow to cool.

Quarter the half onion and the pepper.

On a skewer place, alternate: mushroom cap, lamb cube, quartered onion, quartered pepper and potato. Keep the marinade in reserve.

Cook kabobs over a hot grill. Turn about every three minutes and baste with the remaining marinade as the kabobs cook.

Nutrition Facts

Serving size: 1 lamb kabob | Servings 2

Calories 627 | Calories from Fat 126

Amount Per Serving (% Daily Value)

Total Fat 14g (22%) | Saturated Fat 4g (19%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 69 mg (23 %) | Sodium 420 mg (17 %)

Total Carbohydrates 92g (31%) | Sugars 22g

Dietary Fiber 9g (36%) | Protein 33g

Vitamin A 80% | Vitamin C 279 % | Calcium 5% | Iron 25%

Vitamin K 33 mcg  | Potassium  2741 mg | Magnesium  137 mg