Rosemary Lamb Kabobs

Ingredients

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
8                 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
To Taste      Freshly 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.

Serves 6-8