Chimichurri Lamb Kabobs

Cubes of lamb and pieces of red bell pepper & onion are marinated in an herb-seasoned oil & vinegar mixture, threaded on skewers and grilled.

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Ingredients:

• 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/3 cup minced fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon minced rosemary
• 1 teaspoon minced oregano
• Salt and pepper to taste
• 1 pound boneless lamb shoulder, cut into 1-inch pieces
• 2 red bell peppers, cut into chunks
• 2 red onions, cut into chunks

Method

Mix all ingredients except lamb, red pepper and onions and refrigerate chimichurri at least one hour so flavors mix and develop. Take lamb pieces and place in shallow baking pan; pour chimichurri sauce over lamb pieces, but reserve a little bit for basting kabobs during grilling. Refrigerate for another hour. Arrange marinated lamb and vegetables onto stainless steel skewers. Grill over direct heat about 12 to 15 minutes, turning and brushing with reserved chimichurri sauce.

Notes:

Number of servings: 4

Submitted By: CAS19
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