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

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