Keeping with the slightly “non-western” flare, check out these Greek Lamb Kabobs.
1 lb cubed lamb stew meat
1 bell pepper, cut into 1-inch pieces. I prefer orange or yellow
2 zucchinis, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
Juice of 2 lemons or limes
½ teaspoon of dried oregano
½ teaspoon of sea salt
¼-1/2 teaspoon of black pepper
¼ cup of canna infused extra virgin olive oil
Preheat grill to medium-high heat. Place in alternating fashion the meats and veggies on a skewer In a small mixing bowl, mix all the dry ingredients with the lemon or lime juice Brush this mixture onto the skewers and allow to marinate for 10 minutes. Place the skewers on the grill or in a pan and cook for approx. 3-4 minutes per side and drizzle with a little canna infused extra virgin olive oil just prior to serving.
Recipe by Staff Editor: Michael LaPlante