Rosemary Agrumato Grilled Lamb Kabobs
This colorful grilled lamb kabob recipe would not be the same without the flavorful addition of our Rosemary (fused) agrumato Olive Oil. Serve the kabobs over rice pilaf or steamed long-grain white rice. Serve with sliced tomatoes and cucumbers drizzled with one of our single varietal extra virgin olive oils and traditional dark balsamic vinegar, and sprinkle with crumbled feta cheese.
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, or any mushroom of your choosing
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
For the Marinade
1/2 cup rosemary (fused) agrumato olive oil
1/4 cup lemon juice
2 cloves garlic minced
2 teaspoons kosher salt
fresh ground pepper to taste
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.