|1 1/2 lbs||Boneless Leg of Lamb, cut in 1" pieces|
|2 Large||Zucchini, cut in 1" chunks|
|1/2 lb||Cremini Mushrooms|
|3 Medium||Bell Peppers, in assorted colors, cut in 1" pieces|
Skewers - Metal or Wooden, soaked in water for 1 hour
For the Marinade
|1/2 cup||INFUSED Rosemary Olive Oil|
|1/4 cup||Lemon Juice|
|1/4 cup||INFUSED Neapolitan Herb Balsamic|
|2 cloves||Garlic, minced|
|To Taste||Kosher Salt & Fresh-Ground Black Pepper|
Combine all the marinade ingredients and whisk well. 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 2-8 hours.
Prepare a grill. Assemble the kabobs with some lamb and assorted veggies on each skewer. Grill the kabobs over medium, indirect heat for 8-10 minutes for medium doneness, turning once while cooking.