Rosemary Grilled Lamb Kabobs

Lamb Kabobs

Ingredients:

1 1/2 pounds trimmed boneless leg of lamb, cut in 1″ pieces
2 large zucchini cut in 1″ chunks
1/2 pound cremini mushrooms
2-3 medium bell peppers in assorted colors, cut in 1″ pieces
8 large skewers – metal or wooden and soaked in water for 1 hour

Marinade

Ingredients:

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:

Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.

Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness.