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

For the Marinade

  • 1/2 cup rosemary (fused) agrumato 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 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.

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 medium doneness.


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