Rosemary Grilled Lamb (or Pork) Kabobs

Ingredients:
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)
Marinade:
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

Instructions:

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.

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