Skewers of succulent meat mixed with fruit are delicious not only for the main course but also on skewers as appetizers.
- Portion size 24 servings
- Credits : Get Grilling: Summer 2007
- 2 1/2 lbs boneless legs of lamb butterflied
- 6 dried figs
- 3/4 cups red wine
- 3/4 cups balsamic vinegar
- 3 tablespoons vegetable oil
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
MethodCut lamb into forty-eight 1-1/2-inch (4 cm) cubes; set aside.
Trim stems from figs; quarter lengthwise. In bowl, combine lamb, figs, 2 tbsp (25 mL) each of the wine and vinegar, the oil, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In saucepan, bring remaining wine and vinegar to boil over medium heat; reduce heat and simmer until reduced to 3/4 cup (175 mL), about 6 minutes. Let cool. Pour half of the glaze into small serving bowl; set aside.
Alternately thread 2 lamb cubes and1 fig quarter onto each of 24 soaked wooden skewers. Place on greased grill over medium-high heat; brush with remaining glaze. Close lid and grill, turning once, just until pink inside, 10 minutes. Serve with reserved glaze.
Nutritional facts Per piece: about
- Sodium 157 mg
- Protein 8 g
- Calories 79.0
- Total fat 3 g
- Cholesterol 29 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 6.0
- Calcium 1.0