Description
A recipe for Grilled American Lamb Kabobs With Orzo

Ingredients

• 1 pound boneless shoulder or leg of American Lamb, cut into 2-inch cubes
  
• 4 tablespoons olive oil, divided
  
• 1 1/2 tablespoons lemon juice
  
• 1 tablespoon chopped fresh rosemary
  
• 2 garlic cloves, minced
  
• 1 medium zucchini, cut into 1-inch pieces
  
• 1 small red onion, cut into small wedges
  
• 1 cup orzo pasta
  
• 2 Peloponnese roasted florina peppers, coarsely chopped (about 1/2 cup)
  
• 1/3 cup Peloponnese pitted kalamata olives, quartered
  
• 1 teaspoon lemon zest

Preparation
In large plastic food storage bag, combine lamb, 3 tablespoons olive oil, lemon juice, rosemary and garlic. Marinate meat in refrigerator several hours or overnight. Heat grill. Alternately thread lamb, zucchini and onion wedges onto each of 4 skewers. Meanwhile, prepare orzo as package directs.

Place kabobs on heated grill. Grill 8 to 10 minutes or until meat reaches internal temperature of 155° to 160°F for medium doneness. Toss cooked pasta with remaining 1 tablespoon olive oil, peppers, olives and lemon zest. Serve kabobs alongside warm pasta.

Nutrition
no information available

Serves
Serves 4

Variations
no information available