12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Closed Sun
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 & Fresh-Ground Black Pepper |
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
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