Lamb and Vegetable Kebabs

Ingredients

• 1 lb lamb leg
• 2 medium zucchini
• 1 large red bell peppers
• 1 large yellow bell pepper
• 1 large red onion
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic
• 1 tbsp rosemary
• 1 tbsp thyme
• 1 tsp sea salt
• 0.5 tsp black pepper

Instructions

1. 1Trim the lamb leg and cut into 1-inch cubes. Place in a large bowl.
2. 2Prepare the marinade by whisking together the olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper.
3. 3Pour the marinade over the lamb, mixing well to ensure each piece is coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
4. 4Cut the zucchini, bell peppers, and red onion into chunks roughly the size of the lamb cubes.
5. 5If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
6. 6Preheat the grill to a medium-high heat.
7. 7Thread the marinated lamb and vegetables alternately onto the skewers.
8. 8Grill the kebabs, turning occasionally, until the lamb is cooked to your desired level of doneness and the vegetables are tender and lightly charred, about 10-15 minutes.
9. 9Let the kebabs rest for a few minutes before serving to allow the juices to redistribute.
10. 10Serve the kebabs hot, garnished with additional fresh herbs if desired.
11. 11For a complete meal, serve with a side of quinoa or a fresh Mediterranean salad.