Lemon-Herb Lamb and Vegetable Kabobs

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.