Rosemary Grilled Lamb Kabobs

Rosemary Grilled Lamb Kabobs

Rosemary Grilled Lamb Kabobs

Made with fresh wild rosemary crushed with fresh, olives using 100% mechanical cold extraction methods. This fused herb oil embodies the heart and soul of rosemary. It is both complex and aromatic.

Ingredients for Lamb Kabobs

  • 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
  • 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

​​Ingredients for the Marinade

  • 1/2 cup Rosemary Olive Oil
  • 1/4 cup lemon juice
  • 2 cloves garlic minced
  • 2 teaspoons kosher salt
  • Ground Pepper to taste.

Directions

  1. 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.
  2. 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 until medium. Serves 6-8 people.

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