Grilled Lam with Vegetble Kabobs Recipe

Grilled Lam and Vegetble Kabobs
Recipe by: Sandra Lee
Ingredients: Makes 6
1 (3 pound) boneless leg of lamb or beef sirloin tip roast, cut into 2 inch cubes
2 tablespoons mediterranean spice mix (recipe follow)
1 cup ovie oil vianigrette,
12 (16 inch) skewers
6 large whole mushrooms
3 red, orange, green, or yellow bell peppers, cut into 2 inch squares
1 red onion, cut into 6 wedges
1 (14 ounce) can whole artichoke hearts, rinsed and drained,
2 teaspoons sea salt
2 teaspoon ground black pepper

Procedures:

• In a shallow baking dish, place meat. Sprinkle with spice mix, tossing to coat. Drizzle with spice mix, tossing to coat. Drizzle with vinaigrette. Let stand for 20 minutes. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400 degree to 450 degree)
• Remove meat from marinade, discarding marinade. Thread vegetables onto remaining 6 skewers. Sprinkle kabobs evenly with salt and pepper.
• Grill lam kabobs, covered with grilllid, for 3 to 5 minutes on each side, or until desired degree of doneness. Grill vegetbles, covered with grill lid, for 2 to 4 minutes on each side, or until crisp tender.

Mediterranean Spice Mix
Ingredients: Makes 6
1 cup dried rosemary
1 cup dried marjoram
1 cup dried oregano
1 cup coarse sae salt
1 cup granulated garlic
1 cup coarsely ground black pepper

Procedures:

• In a medium bowl, stir together rosemary, marjoram, oregano, salt, garlic and pepper. Store mixture in an airtight container.