Savory Summer Lamb Kabobs

1 1/2 pounds American Lamb sirloin roast, cut into 1-1/2-inch cubes
1 small onion, cut into 1-1/2-inch strips
1 red bell pepper, cut into 1-1/2 inch cubes
12 inch wooden skewers, soaked in water
SAVORY SUMMER MARINADE:
1/2 cup dry red wine or orange juice
1/4 cup fat-free chicken broth
3 tablespoons grape jelly
3 tablespoons red wine vinegar
3 cloves garlic, minced
2 teaspoons dried rosemary leaves, crushed
2 teaspoons dried marjoram leaves, crushed
1 bay leaf
1 teaspoon seasoned salt
1 teaspoon finely chopped ginger root
Servings: 4
1. In medium bowl, blend marinade ingredients. Add lamb cubes; cover, refrigerate and marinate 4 to 24 hours. Mix several times.

2. Remove meat from marinade and discard. Thread on skewers, alternating meat, onion, and bell pepper.

3. To Broil: Cook lamb 4 inches from heat source. Broil for 5 to 6 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.

4. To Grill: Cook lamb over medium-hot coals. Grill 4 inches over coals for 5 to 6 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.

5. Cover and let stand 10 minutes. Internal temperature will rise about 10 degrees.