Rosemary Olive Oil Grilled Lamb Kabobs

April 01, 2021

INGREDIENTS

Lamb Kabobs:

• 1 ½ pounds boneless leg of lamb, trimmed and cut into 1" pieces
• 2 large zucchinis, cut into 1" chunks
• ½ pound cremini mushrooms
• 2-3 medium bell peppers in assorted colors, cut into 1" pieces
• 8  large skewers, metal or wooden and soaked in water for 1 hour

Rosemary Marinade:

• ½ cup Rosemary Fused Olive Oil
• ¼ 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-top plastic bag or large covered bowl, and refrigerate for at least 2to 6 hours.

Prepare a grill to medium heat. Assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes or to desired doneness.

Serves 6-8

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