Rosemary-Lemon
Grilled Lamb & Vegetable Kabobs

Lamb Kabobs:
1½ lbs trimmed boneless leg of lamb, cut in 1" pieces
1 large zucchini, cut in 1" chunks
½ lb cremini mushrooms
1 large red onion, cut in 1" pieces
2-3 medium bell peppers, assorted colors, cut in 1" pieces
8 large skewers (if wooden, soak in water for 1 hour) 

Marinade: 
½ cup ROSEMARY OLIVE OIL* plus more for drizzling
¼ cup SICILIAN LEMON BALSAMIC*
2 cloves garlic, minced
1-2 tsp ITALIAN HERBAL SEA SALT* adjust to taste
fresh ground BLACK PEPPER* to taste

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

Prepare a grill for medium, indirect heat. Assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes over medium, indirect heat for medium doneness. Drizzle with olive oil, more salt and pepper if desired and serve. Serves 6-8.

* Available at TheVintage Olive *

 

NOTES: Delicious served over rice. This recipe is great with many other flavors!

OLIVE OIL: Basil, Chipotle, Baklouti, Wild Mushroom & Sage, Herbes de Provence, Tuscan Herb, Harissa.

BALSAMIC: Neapolitan Herb, Oregano, Honey Ginger, Lemongrass Mint & more!