12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Rosemary Lamb Kabobs


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 & 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.

Serves 6-8

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