Rosemary Grilled Lamb Kabobs
Servings Prep Time
6-8servings 15minutes
Cook Time Passive Time
8-10minutes 2-6hours
Servings Prep Time
6-8servings 15minutes
Cook Time Passive Time
8-10minutes 2-6hours
Ingredients
Lamb Kabobs
  • 1 1/2lbs leg of lambtrimmed, boneless, cut into 1″ pieces
  • 2large zucchinicut into 1″ chunks
  • 1/2lb whole cremini mushrooms
  • 2-3medium bell pepperscut into 1″ chunks
  • 8large skewersmetal or wooden, soaked in water for 1 hour
Rosemary Marinade
Instructions
  1. Combine all the marinade ingredients and whisk well.
  2. Toss the lamb, mushrooms, and veggies with the marinade and coat. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerate for a minimum of 2 hours and up to 6.
  3. Assemble the kabobs with some lamb and assorted veggies on each skewer.
  4. Grill for 8-10 minutes on medium, indirect heat for medium doneness.
Recipe Notes

This recipe uses Frescolio’s Rosemary Fused EVOO. You could also try any of the following EVOOs for a different taste: