Lamb Kabobs

After a hard day of fence building David and I made some delicious lamb kabobs. I could eat kabobs every day. They are beautiful to look at, smell great and are a perfect food combination (protein/neutral veggies).

We used lamb meat from US Wellness Meats. We order a selection of meat about once a month. The prices, even with the $7.50 handling fee (no additional postage or fees), beat that of the prices in our market for grass fed beef and lamb and compassionate certified pork. We have only purchased drum sticks from the chicken selection as our market does have better prices on range free chicken. David has been able to eat their products with no problem including the plain beef franks - impossible to find with out soy else where.

Ingredients
1 pound lamb meat, chopped in cube chunks
1/2 a red onion, chopped in fat chunks
1 Bell pepper, chopped in thick wedges (we had 3 colors so I used about a 1/3 of each pepper)
1 zucchini
Spearmint
Dill
Italian seasoning mix

• Rosemary
• Thyme
• Parsley
  
• Sage
• Oregano
• Basil

Olive Oil
Sea Salt
Pepper


Method
Thread the meat and veggies onto skewers. Drizzle a little olive oil onto the loaded skewers - this helps the seasoning to "stick". Sprinkle season onto meat/veggies.
Grill about 15 mins turning to evenly brown the meat and veggies.

Unfortunately we didn't get pictures of the grilled product. We were 1/2 way through eating when I realized we hadn't taken a picture.... David and I decided we'd take pictures next time. So the picture is of the raw veggies and meat. It still looks delicious to me.