Lemon-Herb Lamb and Vegetable Kabobs

Makes: 6 servings

Prep: 30 mins
Start to Finish: 1 hr 40 mins

Ingredients

1/2 cup red wine vinegar
1/2 cup fresh lemon juice
1/2 cup olive oil
2 tablespoons chopped rosemary
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 - 2 1/4 pounds 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.