Rosemary Agrumato Grilled lamb kabobs
October 24, 2016
Lamb Kabobs1 1/2 pounds trimmed boneless leg of lamb, cut in 1" pieces2 large zucchini cut in 1" chunks1/2 pound cremini mushrooms2-3 medium bell peppers in assorted colors, cut in 1" pieces8 large skewers - metal or wooden and soaked in water for 1 hour For the Marinade 1/2 cup rosemary (fused) agrumato olive oil1/4 cup lemon juice2 cloves garlic minced2 teaspoons kosher saltfresh ground pepper to tasteCombine 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.Serves 6-8