Made with Winter holiday notes of mustard, figs, rosemary and balsamic, these lamb kabobs make the perfect easy holiday meal. They are packed with a punch of flavor and ready in much less time than a roast! If you have never had lamb as a kabob before, they are quite easy to make. For this recipe I used American lamb stew meat from Superior Farms. The stew meat is relatively lean, and it easily absorbs flavor. It also stays tender from the marinate, and cooks in less than 15 minutes.
