Lime-Basted Lamb Kabobs

Lime-Herb Marinade:
¾ cup lime juice
¼ cup olive oil
1/3 cup sugar
1 tsp. cilantro
1 tsp. rosemary
1 garlic, minced

Lamb Kabobs:
1½ to 2 lbs. trimmed lamb, cut into 1¼” cubes
1 10oz. pkg pearl onions, blanched and peeled
4 fresh peaches, halved, pitted
½ cup plain yogurt, optional

In large zip top plastic bag, combine marinade ingredients. Reserve 3 tbsp.
marinade. Add lamb and pearl onions; close bag securely. Refrigerate
30 minutes, turning bag every 10 minutes. Remove lamb and onions, reserving
marinade for basting. Thread lamb and onions alternately onto 4 to 6 skewers.

Cook kabobs on uncovered grill over medium, direct heat, turning frequently and
brushing with marinade, about 16 minutes for medium rare, 20 minutes for
medium and 24 minutes for well done. Brush peaches with marinade and place
directly on grill during last 8 minutes, turning after 4 minutes.

Combine reserved 3 tbsp. Marinade with yogurt, if desired. Serve as a sauce
with lamb and peaches.

Makes 4 to 6 servings

TIP: To blanch onions, place whole onions in boiling water. Return to a boil
and simmer about 6 minutes; drain and let stand until cool enough to
handle. Trim stem end and skin will slip off easily.