Rosemary Grilled Lamb (or Pork) Kabobs


1 1/2 lbs trimmed boneless leg of lamb (or pork), cut in 1 inch pieces
2 lg. zucchini cut in 1 inch chunks
1/2 lb. cremini mushrooms
2-3 med. bell peppers in assorted colors, cut in 1 inch pieces
8 lg. skewers - metal (or wooden, soaked in water for 1 hour)
1/2 c. Rosemary Olive Oil
1/4 c. lemon juice (or Sicilian Lemon White Balsamic Vinegar)
2 cloves garlic minced
2 tsp. salt
fresh ground pepper, to taste

Combine all the marinade ingredients and whisk well. Toss the lamb (or pork), 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.

Print Friendly and PDF