½cupVSOP Wild Rosemary Fused Extra Virgin Olive Oil
¼cupFresh Lemon Juice, freshly squeezed
2cloves Garlic, minced
1 ½lbsBoneless Leg of Lamb Roast, trimmed and cut into 1 inch pieces
2large Zucchini, cut into 1 inch chunks
½lbBoneless Leg of Lamb Roast, trimmed and cut into 1 inch pieces
3large Zucchini, cut into 1 inch chunks
½lbFresh Cremini Mushrooms
3medium Bell Pepper, green, red, yellow and/or orange; cut into 1 inch pieces
8large Bamboo Skewers, soaked in water for at least 1 hour. or you can use metal skewers
1
Combine all the marinade ingredients and whisk well.
2
Toss the lamb, 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.
3
Assemble the kabobs with some lamb and assorted veggies on each skewer. Prepare a charcoal grill and grill the kabobs over medium, indirect heat for about 10 minutes for medium doneness. Grill longer if you want the lamb cooked more. Serve over rice and drizzle with homemade tzatziki sauce if desired. Enjoy!
Ingredients
½cupVSOP Wild Rosemary Fused Extra Virgin Olive Oil
¼cupFresh Lemon Juice, freshly squeezed
2cloves Garlic, minced
1 ½lbsBoneless Leg of Lamb Roast, trimmed and cut into 1 inch pieces
2large Zucchini, cut into 1 inch chunks
½lbBoneless Leg of Lamb Roast, trimmed and cut into 1 inch pieces
3large Zucchini, cut into 1 inch chunks
½lbFresh Cremini Mushrooms
3medium Bell Pepper, green, red, yellow and/or orange; cut into 1 inch pieces
8large Bamboo Skewers, soaked in water for at least 1 hour. or you can use metal skewers
Directions
1
Combine all the marinade ingredients and whisk well.
2
Toss the lamb, 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.
3
Assemble the kabobs with some lamb and assorted veggies on each skewer. Prepare a charcoal grill and grill the kabobs over medium, indirect heat for about 10 minutes for medium doneness. Grill longer if you want the lamb cooked more. Serve over rice and drizzle with homemade tzatziki sauce if desired. Enjoy!
