Minted Lamb ‘N’ Veggie Kabobs

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves, minced
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1 pound boneless leg of lamb, cut into 1-inch cubes
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium sweet yellow pepper, cut into 1-inch pieces
• 1 medium zucchini, cut into 1/4-inch slices
• 1 small red onion, cut into chunks
• 16 medium fresh mushrooms
• 1 cup fresh mint leaves
• Hot cooked brown rice

1. In a large resealable plastic bag, combine the oil, lemon juice, garlic, basil, oregano, pepper, salt and thyme; add lamb. Seal bag and turn to coat; refrigerate for 30 minutes.
2. On eight metal or soaked wooden skewers, alternately thread the lamb and vegetables with mint leaves.
3. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with rice.

olive oil, lemon juice, garlic, basil, oregano, pepper, salt, thyme, lamb, sweet red pepper, sweet yellow pepper, zucchini, red onion, mushrooms, mint, brown rice

Taken from www.tasteofhome.com/recipes/minted-lamb-n-veggie-kabobs/ (may not work)