On Tap Oil & Vinegar Recipe Detail

Rosemary Grilled Lamb Kabobs!

A perfectly simple recipe for a weekend backyard BBQ.

Ingredients:

Lamb Kabobs

• 1 1/2 lbs trimmed boneless leg of lamb, cut in 1" pieces
• 2 large zucchini cut in 1" chunks
• 1/2 lb cremini mushrooms
• 2-3 medium bell peppers in assorted colours, cut in 1" pieces
• 8 large skewers - metal or wooden and soaked in water for 1 hour

For the Marinade

• 1/2 cup Rosemary Olive Oil
• 1/4 cup lemon juice
• 2 cloves garlic minced
• 2 tsp kosher salt
• fresh ground pepper to taste

Directions:

Combine all marinade ingredients and whisk well. Toss lamb, mushrooms, and veggies with the marinade until well coated. Place the kabob ingredients into a zip lock bag or large covered bowl. Refrigerate for at least 2 hours, up to 6.

Assemble the kabobs with some lamb and assorted veggies on each skewer. Prepare a grill and over medium, indirect heat, grill kabobs for 8-10 minutes for medium doneness.

Serves 6-8