Lamb Kabobs

We don't eat lamb often in our house, so when we do, it seems like a real special treat because Matt and I both like it quite a bit.  I have an abundance of rosemary growing this year, and so when I picked up some lamb at the store, I immediately thought that I would do something with rosemary and lamb-I think it's a great combination.

This meal was so tasty but really simple to make. It seemed like the perfect summer dinner and had that special feel to it because of the lamb.  Although I love chicken or steak kabobs, I definitely liked these lamb kabobs better!

Lamb Kabobs

1/4 cup olive oil
2 tablespoons red wine vinegar
1 lemon
2 tablespoons minced rosemary
3 garlic cloves, minced
salt
pepper
Lamb, cut into cubes (I used just under 1 pound)
peppers, cut into 1 inch squares
onions, cut into 1 inch squares
zucchini, into 1/2 inch circles
cherry or grape tomatoes

If using bamboo skewers, place skewers in cold water to soak.

Combine olive oil, 2 teaspoons lemon zest, 3 tablespoons lemon juice, rosemary, garlic, salt and pepper into a large freezer bag.  Add the lamb to the marinate, seal the bag, and turn bag to coat lamb.  Refrigerate for at least half an hour.  Allow entire bag to sit at room temperature for 10 minutes before cooking lamb.

Prepare grill (or preheat a broiler).  Remove the lamb from the marinade and discard marinade.  Thread the lamb on the skewers, alternating with peppers, zuchinni, onions, and tomatoes.  Place on the grill rack, or put on a baking sheet and place under the broiler.  Cook, turning once, fir 6-7 minutes for medium-rare, or until done to your liking.  Serve immediately. 


Source: Inspired by Williams-Sonoma: The Weeknight Cook