Succulent Rosemary Lamb Kebabs

Ingredients:

• 500g Lamb leg, cut into 1-inch cubes
• 3 Rosemary sprigs, leaves stripped and finely chopped
• 2 Garlic cloves, crushed
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• Salt, to taste
• Black pepper, to taste
• 1 Red onion, cut into 1-inch pieces
• 2 Red bell peppers, cut into 1-inch pieces
• 8 Wooden skewers, soaked in water

Instructions:

1. In a mixing bowl, add the lamb cubes, chopped rosemary, garlic, olive oil, lemon juice, salt, and black pepper. Mix well until the lamb is coated evenly with all the ingredients.
2. Allow the lamb to marinate in the refrigerator for at least 2 hours.
3. After marinating, assemble the skewers by alternately threading a piece of lamb, then a piece of red onion, and then a piece of bell pepper.
4. Preheat the grill to medium-high heat.
5. Place the skewers on the grill and cook for 3-4 minutes on each side, depending on how well done you prefer your lamb.
6. Once done, remove the skewers from the grill and let them rest for a few minutes before serving.

Nutritional Information per serving (2 skewers):

• Calories: 350
• Protein: 40g
• Fat: 17g
• Carbs: 9g

Plating:

Plate the lamb kebabs on a large white platter to show off the striking colors of the grilled lamb and vegetables. You might want to place a sprig of fresh rosemary on the side for added visual appeal, and squeeze a dash of fresh lemon juice over top just before serving to brighten the flavors. The skewers should lie slightly angular and spaced out strategically for an elegant and inviting look. Accompany with a small bowl of tzatziki sauce or your preferred low-carb dip on the side.