Grilled Lamb Kabobs

Serves:
4 12-inch skewers
Chef:
Irv Miller
Ingredients:
16 cubes lamb leg meat, cut into 1-inch cubes
1 small zucchini, cut into 1-inch cubes
4 bulbing scallions, cut into 1-inch lengths
12 yellow cherry tomatoes
12 red cherry tomatoes
1/8 cup extra virgin olive oil
3 cloves garlic, chopped fine
1/8 cup fresh oregano, chopped, or 1 tablespoon dried
Kosher or sea salt to taste
Cracked black pepper to taste
Instructions:
Preheat grill to medium-high.

Soak 12" wooden skewers in water overnight. In a mixing bowl combine lamb cubes, olive oil, garlic, oregano, salt, and pepper. Let marinate for a minimum of 2 hours or preferably overnight. To assemble kabobs, skewer a cube of zucchini, lamb, scallion, yellow tomato, lamb, red tomato, and push tightly together and repeat the pattern until skewer is full. Brush with lamb marinade and then place over medium hot fire, turning 2-3 times and cook for 5-8 minutes, occasionally brushing with lamb marinade and turning every few minutes until cooked. Remove from fire, plate, and serve with Feta Tabbouleh and Tzadziki Sauce.