Lamb Skewers

 Lamb and marinade

2 to 2 ½ lbs boneless leg of lamb meat, cubed

6 tablespoons extra virgin olive oil

5 cloves of garlic, minced

1 tablespoon dried thyme

½ teaspoon each salt and pepper


Veggies

2 yellow bell peppers

2 orange bell peppers

2 cups cherry tomatoes

3 tablespoons extra virgin olive oil

3 cloves of garlic, minced

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon pepper


TIP: Use radishes at the end of the skewers to secure the meat and veggies from sliding off the bottom of the skewer while grilling.


Add the lamb cubes and marinade ingredients to a resealable bag and mix together.  Let the lamb marinate for 2 to 3 hours in the refrigerator before grilling. 


Slice peppers approximately the same size as the lamb cubes and add with the cherry tomatoes to a different resealable bag.  Add extra virgin olive oil, garlic, oregano, salt and pepper.  Allow veggies to marinate in the refrigerator for the same amount of time.


Use metal or wood skewers to assemble. If using wood skewers, soak them in water for 10 minutes before using.


To assemble, alternate meat and veggies leaving some room at the end of the skewers. 

Optional: Use a radish at the bottom of the skewer to secure meat and veggies.


Grill skewers over medium high heat on the grill for 4-5 minutes.  Rotate and repeat.  Skewers will take a total of 8-10 minutes to cook.  Serve on a bed of greens or rice,




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