Grilled Rosemary Lamb Kebobs
2 pounds trimmed boneless leg of lamb, cut in 1" pieces
2 large zucchini, cut in 1" chunks
2-3 medium bell peppers in assorted colors, cut in 1" pieces
1/2 pound cremini mushrooms
8 large skewers - metal or wooden (soak wooden skewers in water for 1 hour to prevent from burning)
tzatziki sauce, optional
feta cheese, optional
For the marinade:
1/2 cup OLIVE & VINE Wild Rosemary olive oil
1/4 cup lemon juice, freshly squeezed
2 cloves garlic, minced
2 teaspoons kosher salt
freshly ground black pepper, to taste
In a large bowl, combine the marinade ingredients and whisk well. Add the lamb, mushrooms and veggies and toss well to evenly coat. Cover with plastic wrap and refrigerate for at least 2 hours, and up to 6. Toss several times throughout.
Prepare a grill over medium heat. Assemble the kabobs by alternating lamb, veggies and mushrooms on each skewer. Place the kebabs onto the heated grill. After about 2-3 minutes, use tongs to turn kebabs ¼ turn. Continue to turn and grill each of the three remaining sides for about 2 minutes each turn. After all four sides are done, remove from grill and let rest for 5 minutes.
Serve with orzo, brown rice or pita breads. Dress with your favorite tzatziki sauce and/or garnish with crumbled feta cheese, if desired.