Zesty Lemon-Herb Lamb Kebabs

Ingredients:

• 500 grams cubed lamb leg or shoulder
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 medium zucchinis
• 1 large red onion
• 2 lemons
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 2 tablespoons capers, drained
• Salt and pepper to taste
• Wooden or metal skewers

Cooking Instructions:

1. Cut the bell peppers, zucchinis, and red onion into large pieces that will fit onto your skewers and set them aside.
2. Make your marinade by combining the juice and zest of the lemons, minced garlic, olive oil, dried oregano, dried rosemary, capers, salt, and pepper in a large bowl. Add the cubed lamb and mix until the meat is fully coated. Let it sit for at least 1 hour.
3. Preheat your grill to medium-high heat. Skewer the marinated lamb and vegetables, alternating each on the skewer. Keep some room between each piece to ensure even grilling.
4. Grill the skewers for about 8 to 10 minutes, turning often until the lamb is cooked to your preference and the vegetables are tender.

Nutrition (Per Serving):

• Calories: 410
• Protein: 42g
• Fat: 24g
• Carbs: 8g

Plating:

Place two skewers on a long, narrow serving plate. Drizzle a small amount of the marinade over the skewers and scatter a few capers around for garnish. Serve with a quartered lemon slice on the side for guests to add extra zesty flavor if desired. The meal should look vibrant and colorful with the grilled vegetables providing a contrast to the golden-brown lamb. The skewers’ placement should be parallel, encouraging a route of exploration for the taste buds from one end of the skewer to the other.