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Grilled Sage Lamb Kabob

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 flat leaf parsley
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
1/2	red bell pepper
6 small	shitake 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 430 | Calories from Fat 122

Amount Per Serving (% Daily Value)

Total Fat 14g (21%) | Saturated Fat 4g (18%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 69 mg (25 %) | Sodium 401 mg (17 %)

Total Carbohydrates 48g (16%) | Sugars 17g

Dietary Fiber 5g (21%) | Protein 26g

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

Vitamin K 84 mcg  | Potassium  1201 mg | Magnesium  81 mg