Ingredients
1/2 cup seedless blackberry spreadable fruit1/3 cup balsamic vinegar1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 tablespoon Dijon mustard1-1/2 pounds lean boneless lamb, cut into 1-inch cubes1/4 teaspoon salt
Preparation
In a small bowl, combine the spreadable fruit, vinegar, rosemary and mustard. Pour 2/3 cup marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
Drain lamb, discarding marinade in dish. Thread lamb onto 6 metal or soaked wooden skewers. Place kabobs on a greased grill rack. Grill, covered, over medium heat (or broil 4 in. from the heat) until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 10-12 minutes, turning once and basting frequently with reserved marinade. Sprinkle with salt before serving.
