1-1/2 pounds American Lamb leg or shoulder, cut into 1-1/2-inch cubes
1 cup Lime juice
4 teaspoons White balsamic vinegar
1/2 cup Olive oil
3 tablespoons Dried oregano
1/2 teaspoon Crushed red pepper flakes
6 Garlic cloves, minced
18 small Vine ripe tomatoes
1 large Yellow bell pepper, cut into 1-inch pieces
18 Cipollini onions, peeled and blanched
12 Fennel wedges
4 tablespoons Extra virgin olive oil
1 teaspoon Basil
1 teaspoon Salt
In a bowl, combine lime juice, vinegar, olive oil, oregano, red pepper flakes and garlic. Whisk to blend. Let sit for 30 minutes. Reserve 1/4 cup marinade for basting.
In a bowl, toss lamb cubes and marinade to coat well. Place lamb in plastic bag and seal. Marinate in refrigerator for 10 to 12 hours.
Toss tomatoes, bell pepper, onions and fennel wedges with olive oil, basil and salt.
Remove lamb from marinade. Alternate lamb cubes with vegetables on skewer. Coat grill rack with nonstick cooking spray or olive oil. Grill kabobs, uncovered, over medium heat for 2 minutes on each side. Baste with reserved marinade. Grill 5 to 6 minutes longer, turning and basting frequently.
Chef’s Tip: If using wooden skewers, soak in water.
Chef’s Recommendation: Serve My Big Fat Greek Lamb Kabobs over rice or a Greek salad.