Whatever the name: brochettes, kebabs, kabobs, skewers - mixed with colorful peppers and onion they are a delicious alternative to steak, chicken, or ribs for spring or summer grilling.
Juice from two lemons
2teaspoonsgrated lemon peel
¼c.extra virgin olive oil
1teaspoonHerbs de Provence or Italian Seasoning
For the lamb:
1½poundstrimmed leg of lambcut into 1-inch pieces
1red onioncut into 1-inch pieces
1red bell peppercut into 1-inch pieces
1green bell peppercut into 1-inch pieces
1yellow bell peppercut into 1-inch pieces
Prepare grill (medium-high heat).
Place lamb in a glass baking dish, sprinkle with salt and pepper. Whisk together the lemon juice, grated lemon peel, olive oil, Herbes de Provence seasoning. Pour over lamb, toss to coat. Let mixture stand for 10 minutes, stirring occasionally to blend.
Using slotted spoon, remove lamb from marinade. Add vegetables to marinade and toss to coat. Thread lamb, with onion, and bell pepper pieces alternately on six metal skewers.
Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, turning and brushing once with marinade, about 12 minutes for medium.
Spring and Grilled Lamb Kebabs https://shescookin.com/spring-and-grilled-lamb-kebabs/