Rosemary Infused Lamb Kebabs

Ingredients:

• 1 lb boneless lamb leg, cut into 1-inch cubes (800 calories, 92g protein, 48g fat, 0g carbs)
• 3 sprigs fresh rosemary, leaves stripped and finely chopped
• 2 tablespoons olive oil (240 calories, 0g protein, 28g fat, 0g carbs)
• 1 large red bell pepper, cut into 1-inch squares (50 calories, 2g protein, 0g fat, 10g carbs)
• 1 large green bell pepper, cut into 1-inch squares (30 calories, 1g protein, 0g fat, 7g carbs)
• 1 large red onion, cut into 1-inch squares (60 calories, 1g protein, 0g fat, 15g carbs)
• Salt and freshly ground black pepper to taste
• 1 tablespoon lemon juice (4 calories, 0g protein, 0g fat, 1g carbs)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the lamb cubes with rosemary, olive oil, lemon juice, salt, and pepper in a large bowl. Let it marinate for at least 30 minutes.
3. While the lamb is marinating, prepare your vegetables: chop the bell peppers and onion into 1-inch squares.
4. Thread the lamb, peppers, and onion onto skewers, alternating between each ingredient.
5. Grill the skewers, turning occasionally, until the lamb is cooked to your desired level (8-10 minutes for medium-rare), and vegetables are tender and slightly charred.
6. Remove the kebabs from the grill and allow them to rest for a few minutes before serving.

Macros:

Per serving (Assumes 4 servings): 296 calories, 24g protein, 19g fat, 8g carbs

Plating:

Place two kebabs diagonally on a clean, white plate. Arrange a sprig of fresh rosemary next to the kebabs for color and aroma. Drizzle any remaining marinade or juices from the grilled kebabs over the lamb and vegetables for added flavor and presentation. The colorful peppers and onion should be interspersed evenly with the lamb on the skewer, creating a vibrant, inviting presentation. The overall look should be rustic yet refined, showcasing the simplicity and freshness of the ingredients.