Betsy’s No Garlic Lamb Kabobs (Souvlaki)

By Betsy Vail 07/08/15

Ingredients:

• 2 lbs. boneless leg of lamb, cut into 1 inch cubes
• 2 large red onions, cut into 1 inch wedges
• 1 c Betsy’s No Garlic Pomegranate Vinaigrette (the portion produced by the recipe)
• 1 tsp ground oregano
• 1 package wooden skewers (metal skewers are nice if available)
• Tomatoes (for garnish)
• Mint (for garnish)

Directions:

1. Add the Pomegranate Vinaigrette and oregano to the cut lamb and fold well so the meat is evenly coated. Marinate for at least 1 hour (I use an air tight container and marinate overnight).
2. Preheat the BBQ.
3. Alternate adding the lamb and cut vegetables onto the skewers being very careful not to puncture fingers.
4. Once the skewers are loaded, stack on a baking sheet for transport to the grill.
5. Grill the skewers until the vegetables are soft and the meat is cooked (about 5 minutes on each side, turning once).
6. Place the cooked skewers on a platter and garnish with tomatoes and mint. (I placed the skewers on seasoned couscous.)
7. Serve with Betsy’s No Garlic Cool Cucumber Tzatziki Sauce.

Delicious Additions:

• Zucchini cut into bite-size half-rounds
• Bell pepper cut into 1 inch squares (multi-colors)
• Mushrooms
• Pineapple chunks

Creative Considerations:

• Substitute chicken or beef