Grilled Lamb Kabobs with Peach and Red Onion
If using wooden skewers, place in shallow dish and cover with water, set aside.
In a small bowl combine orange juice and zest, chipotle, olive oil, garlic salt, and agave; whisk to combine. Pour marinade into large, plastic, zip top bag, add lamb, close bag and marinate in refrigerator, at least 30 minutes or up to 8 hours.
Thread marinated lamb, peach and red onion on skewers. Place on tray.
On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Scrape grates clean. Brush kabobs with vegetable oil (or spray lightly with oil spray). Place skewers and jalapenos on the hot grill. Cover and cook, turning kabobs and peppers occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160 degrees for medium doneness. Remove from grill onto clean tray. Serve.
For the marinade
large orange zested and juiced
chipotle in adobo, minced
agave or honey
For the lamb + fruit/veg
2 - 3lbs
boneless lef of lamb, fat trimmed and cut into 1-inch pieces
peaches cut into 1-inch pieces
whole jalapeno peppers