Ingredients:
1 1/2 lbs
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Boneless Leg of Lamb, cut in 1" pieces
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2 Large
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Zucchini, cut in 1" chunks
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1/2 lb
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Cremini Mushrooms
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3 Medium
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Bell Peppers, in assorted colors, cut in 1" pieces
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8
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Skewers - Metal or Wooden, soaked in water for 1 hour
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For the Marinade
Directions:
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.
Serves 6-8