AOOC Rosemary Olive Oil Grilled Lamb Kabobs
Cuisine: MediterraneanDifficulty: MediumServings
4
servingsPrep time
2
hoursCooking time
10
minutesLAMB KABOBS
1 1/2 pounds trimmed boneless leg of lamb, cut in 1″ pieces
2 large zucchini cut in 1″ chunks
1/2 pound cremini mushrooms
2-3 medium bell peppers in assorted colors, cut in 1″ pieces
8 large skewers – metal or wooden and soaked in water for 1 hour
- MARINADE
1/2 cup AOOC Rosemary Olive Oil
1/4 cup lemon juice
2 cloves garlic minced
2 teaspoons kosher salt
fresh ground pepper to taste
- (Optional Glaze)
Reductions of the AOOC Sicilian Lemon, the AOOC Grapefruit White Balsamic, or the AOOC Blenheim Apricot
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 at least 2 hours, and up to 6.
- Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness.
