Lamb Kabobs

• 8 warm water wooden skewers, soaked in, for 15 minutes
• 1 pound meat lamb, trimmed of fat and gristle and cut into 1-inch pieces
• 1 globe eggplant small, ends trimmed and cut into 1-inch pieces
• 1/2 jar roasted red peppers, drained Mezzetta
• 1 jar marinated artichoke hearts Mezzetta, drained
• 1 red onion cut into 1-inch pieces
• 1 teaspoon seasoning Mediterranean
• salt
• olive oil for drizzling

1. Heat grill over high heat until very hot.
2. On each skewer, add 2 pieces of lamb, a piece of eggplant, a few slices of red onion, artichoke heart and roasted red pepper piece. Once all skewers are assembled, season with salt, pepper and Mediterranean seasoning. Drizzle with olive oil to lightly coat the skewers. Grill on all sides for about 10 minutes for medium, turning as needed so they cook evenly. Remove from grill and serve.
3. Chefs' note: try mixing some Mezzetta Napa Valley Homemade Basil Pesto with Greek yogurt for a tasty dip for the kabobs.

water, lamb, eggplant small, red peppers, hearts mezzetta, red onion, seasoning mediterranean, salt, olive oil

Taken from www.yummly.com/recipe/Lamb-Kabobs-1247767 (may not work)