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Serve these with
some homemade hummus and hot cooked rice...
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¼
cup |
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extra virgin olive oil |
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3
Tbs |
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fresh lemon juice |
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4
cloves |
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garlic, minced |
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2
Tbs |
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fresh oregano, chopped |
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½
tsp |
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salt |
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½
tsp |
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black pepper |
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1 ½
lbs |
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boneless leg of lamb, cut into cubes |
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1
red |
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bell
pepper, seeded and cut into 1" squares |
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1
yellow |
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bell
pepper, seeded and cut into 1" squares |
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1
small |
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zucchini, cut into thick medallions |
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1
small |
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yellow squash, cut into thick medallions |
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1
small |
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red
onion, cut into wedges |
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8
oz |
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large fresh mushrooms, cleaned and stems
trimmed |
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1 |
Prepare
marinade: In large ziploc baggie, combine oil,
juice, garlic, oregano, salt and pepper. Shake
to combine. Add lamb, seal bag tightly and turn
to coat. Marinate lamb in refrigerator for 2-4
hours, turning occasionally. |
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2 |
Spray grill
with nonstick spray and heat grill. Drain lamb
and reserve marinade. String lamb and vegetables
onto twelve 10" metal skewers; brush both sides
with the reserved marinade. |
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3 |
Grill kabobs
(grill covered) over medium heat for 6 minutes.
Turn and continue to grill 5-7 minutes, until
desired doneness is reached. |
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Servings: 6 |
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Yield: 2 kabobs
each |
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