Lamb Kebobs

By LoriCaputo

Ingredients

• ½ cup olive oil
• ½ cup lemon juice
• ¼ cup honey
• 4 cloves garlic, minced
• ½ small onion, minced
• ¼ cup minced mint leaves
• ¼ cup minced parsley leaves
• 1 tsp. minced rosemary leaves
• 1 tsp. minced oregano leaves
• 2 lbs. boneless lamb leg or shoulder, cleaned and cut into 1 ½ inch cubes, makes about 32 pieces
• 16 – 8 inch skewers
• 16 pear or cherry tomatoes
• 16 pearl onions, peeled
• 1 large green pepper, cored, seeded, cut into 1 inch squares, at least 6 pieces
• 16 small button mushrooms
• Salt and pepper

Preparation

Step 1

In a non – reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator at least 4 hours.

Preheat the grill. On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have prepared all the skewers. Season the skewers with salt and pepper.