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


  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