Grilled Israeli Lamb and Veggie Kabobs

Course: Main Course

Cuisine: israeli

Prep Time: 30

Cook Time: 10

Servings: Servings

Calories: 793kcal

1 ½ - 2 POUNDS lamb shoulder or leg meat cut into 1 to 1 ½ inch cubes (will produce 4-5 cubes per kabob)
2 bell peppers cut into 1 to 1 ½ inch squares I use red, yellow or orange for color
½ pint cherry or grape tomatoes
1 cucumber seeded or seedless, sliced thickly
8 long skewers soaked in water 30 mins prior to grilling

Place onion, parsley, garlic, lemon juice and zest, black pepper, salt, za’atar and olive oil in food processor and blend until smooth.
Pour the marinade over the lamb and veggies and mix well to ensure everything is coated.
Cover and refrigerate for up to 3 hours (If time is tight, marinate at room temperature for about 30 minutes).
Assemble the kabobs by threading a piece of lamb, alternating with veggies, leaving space between the pieces for air circulation to cook evenly.
Brush grill or grill pan with oil and heat to medium high.
Place kabobs on grill, rotating each one-quarter turn every couple of minutes, until the meat is completely browned, from 7 to 10 minutes, depending on how well-done you prefer your lamb.

Time permitting, before grilling, let the kabob chunks sit for 10 minutes or so to get to room temperature.

You can use any vegetables you would prefer. These are what I had on hand, but mushrooms, summer squash or zucchini also make great additions.

I love to serve these with pita and dips such as hummus and babaganoush on the side.