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Yields8 Servings
 ½ cup VSOP Wild Rosemary Fused Extra Virgin Olive Oil
 ¼ cup Fresh Lemon Juice, freshly squeezed
 2 cloves Garlic, minced
 1 ½ lbs Boneless Leg of Lamb Roast, trimmed and cut into 1 inch pieces
 2 large Zucchini, cut into 1 inch chunks
 ½ lb Boneless Leg of Lamb Roast, trimmed and cut into 1 inch pieces
 3 large Zucchini, cut into 1 inch chunks
 ½ lb Fresh Cremini Mushrooms
 3 medium Bell Pepper, green, red, yellow and/or orange; cut into 1 inch pieces
 8 large 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

 ½ cup VSOP Wild Rosemary Fused Extra Virgin Olive Oil
 ¼ cup Fresh Lemon Juice, freshly squeezed
 2 cloves Garlic, minced
 1 ½ lbs Boneless Leg of Lamb Roast, trimmed and cut into 1 inch pieces
 2 large Zucchini, cut into 1 inch chunks
 ½ lb Boneless Leg of Lamb Roast, trimmed and cut into 1 inch pieces
 3 large Zucchini, cut into 1 inch chunks
 ½ lb Fresh Cremini Mushrooms
 3 medium Bell Pepper, green, red, yellow and/or orange; cut into 1 inch pieces
 8 large 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!

Rosemary Grilled Lamb Kabobs

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