Ingredients:
3/4 cup olive oil
4 tsp. lemon zest
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 Tbsp. chopped fresh mint
4 tsp. salt
2 tsp. ground black pepper
2 tsp. ground coriander
1 tsp. ground cumin
4 lbs WNR Lamb Kabob Meat, trimmed
Optional Veggies: mushrooms, red and green bell peppers, red onion wedges and cherry tomatoes
Preparation:
Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in large bowl or zip top baggie; toss to coat. Marinate at least 2 hours or overnight, covered, in the refrigerator. Heat barbecue to medium-high. Thread lamb cubes onto skewers (soak bamboo skewers in hot water for about 30 minutes beforehand). Alternate meat with veggies, if using, or make separate veggie skewers. Brush all skewers with some of reserved 1/2 cup marinade. Grill lamb and veggies to desired doneness, turning occasionally, moving veggies to cooler part of the grill as they begin to char.