Ingredients: For The Lamb Kebabs

  • 1 1/2 pounds trimmed boneless leg of lamb, cut in 1″ pieces
  • 2 large zucchini cut in 1″ chunks
  • 1/2 pound crimini mushrooms
  • 2-3 medium bell peppers in assorted colors, cut in 1″ pieces
  • 8  large skewers – metal or wooden (if using wooden skewers, soak in water for 1 hour)

Ingredients: For the Marinade

  • 1/2 cup Rosemary Fused Olive Oil
  • 1/4 cup lemon juice
  • 2 cloves garlic minced
  • 2 teaspoons kosher salt
  • fresh ground pepper to taste

Directions:

  1. Combine all the marinade ingredients and whisk well. 
  2. Toss the lamb, mushrooms, and veggies with the marinade and coat well. 
  3. Place the kebab ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.
  4. Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. 
  5. Grill for 8-10 minutes for medium doneness.

    6. Serves 6-8

    Re-posted from the Veronica Foods blog