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.