Lemon-Herb Lamb and Vegetable Kabobs

Start to Finish: 1 hr 40 min
Ingredients
- 1/2 cup red wine vinegar
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- 2 tbsp chopped rosemary
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 to 2-1/4 lbs boneless lamb leg, trimmed of fat and cut into 1-inch pieces
- 3 medium zucchini or summer squash, cut into 1/2-inch-thick pieces, or yellow pattypan squash, precooked in boiling water for 3 min
- 1 pint cherry tomatoes
- 6 pieces flatbread
Directions
1. Stir together vinegar, lemon juice, oil, rosemary, salt and pepper. Reserve 1/3 cup, then combine meat with remaining mixture and marinate in fridge for 1 to 4 hrs.
2. Heat grill to medium high. Discard marinade and thread meat onto skewers; thread zucchini and tomatoes onto separate skewers and brush with reserved sauce. Grill kabobs until meat is cooked, about 10 min for medium-rare or 12 min for medium. Cook zucchini until just tender, about 10 min, and grill tomatoes until just soft and skin is cracking, 2 min.
3. Brush meat and vegetables with more of the reserved reserved sauce and serve with flatbread. Makes 6 servings.
Nutrition Facts
- Calories 375,
- Total Fat (g) 10,
- Saturated Fat (g) 2.5,
- Cholesterol (mg) 73,
- Sodium (mg) 485,
- Carbohydrate (g) 40,
- Fiber (g) 3,
- Protein (g) 30,
- Vitamin A (DV%) 0,
- Vitamin C (DV%) 0,
- Calcium (DV%) 0,
- Iron (DV%) 0,
- Percent Daily Values are based on a 2,000 calorie diet





