Lamb Kebobs

Serves: 4 (2 Lg Kebobs each)

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 8  Lg Bamboo Skewers (soaked in water overnight).
• 1 ½ # Lamb Shoulder (or filet, cut into 16 each 1 ½ oz pieces)
• 2 T Whole Rosemary Leaves 
• 4 sm Bay Leaves (broken in half with hands)
• 8 ea Garlic Cloves (thinly slivered)
• Olive oil – Just enough to coat the lamb
• 2 Lg Green Zucchini (cut into about 8 squares each)
• 2 Lg Red Bell Peppers (cut into 16 each 1”-inch squares)
• 16 ea Red Pearl Onions (peeled) 

Instructions

1.  Place lamb cubes, rosemary, garlic, and bay leaves together in stainless steel bowl. Cover with plastic wrap and marinate in refrigerator over-night.
2. Remove lamb from marinade and start skewers with one piece each starting at 2”-inches from the base. Then add zucchini, bell pepper, & onion, then repeat process until all product is used.
3.  Lightly brush kebobs with a little extra-virgin olive oil, season with salt & pepper, then lightly grill until lamb is cooked through, (about 4-5 minutes per side).