Delicious just got easy in these kebobs with multi-colored vegetables.
• 3 oz lamb leg in cubes 1 Tbsp tomato juice OR water + granulated garlic + crumbled rosemary 1.5 oz red bell pepper, in 1-1/2” chunks 1.5 oz zucchini, sliced 3/4” thick, then cut in quarters 1 oz red onion, cut in chunks ¾ cup Corn-Tomato Salsa [posted on this site]
Combine the tomato juice, garlic, and rosemary with the lamb. Stir to coat and set aside to marinate for 30-60 minutes. Prepare the vegetables and Corn Salsa while the meat sits. Impale the vegetables and lamb chunks on skewers, then sprinkle with salt and pepper. Heat a grill pan [indoors] or an outdoor grill and cook the kabobs on all sides. The meat will brown and the vegetables will begin to char a bit. Plate with the salsa for a very colorful meal.