Grilled Lamb Kabobs

(updated on Feb 13, 2008)

It's grilling season. Try something different for a change.

2      Ontario greenhouse peppers, cut in large chunks
12    Ontario greenhouse cherry tomatoes
12    New potatoes, cut in half
1      Lb lamb shoulder (or leg), cut into cubes
4      Onions, cut into large wedges
1      Tsp rosemary
1      Tbsp olive oil
        Salt, pepper and garlic to taste
        Skewers for the kabobs (presoak if wood)

In a bowl, toss the new potatoes with olive oil and ½ of the rosemary. Set aside. Season the lamb cubes with the remainder of the rosemary and garlic.

Make your kabobs, alternating meat with veggies – to your own taste. Season with salt and pepper.

Preheat grill to medium high heat. Grill kabobs for 5-8 minutes. Turn and grill for another 5-8 minutes.