FOR THE LAMB KABOBS:
1 1/2 lb trimmed boneless leg of lamb, cut into 1" pieces
2 large zucchini, cut into 1" chunks
1/2 lb cremini mushrooms
2-3 medium bell peppers, cut into 1" pieces
8 large skewers - metal or wooden (soaked in water for 1 hour)
FOR THE MARINADE:
1/2 C of The Olive Bin's Rosemary Olive Oil (Fused)
1/4 C lemon juice
2 cloves garlic, minced
2 tsp salt
Fresh ground pepper, to taste
Rosemary Grilled Lamb Chop Kabobs
Ingredients
Number Of Servings: 6
Directions
- Combine all marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place kabob ingredients into a Ziploc bag or large covered bowl; refriegerate for at least 2 (up to 6) hours.
- Prepare a grill for medium, indirect heat. Assemble kabobs with some lamb and assorted veggies on each skewer. Grill for 8 to 10 minutes for medium doneness.
