Grilled Kabobs

August 13, 2017

1 1/2 pounds trimmed boneless leg of lamb, beef or pork cut in 1" pieces
2 large zucchini cut in 1" chunks
1/2 pound cremini mushrooms
1 red onion
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 Della Terra Rosemary 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 meat, 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 meat and assorted veggies on each skewer. Grill for 8-10 minutes for medium done ness.

Serves 6-8