Tender Rosemary Lamb & Veggie 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
For the Marinade:
1/2 Cup Rosemary olive oil
1/4 Cup lemon juice
2 cloves garlic minced
2 teaspoons kosher salt
fresh ground pepper to taste
Preparation:
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 and refrigerate for at least 2 hours. 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.
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