Lamb Kabobs

• 1 lemon, juiced and zested
• 1/2 cup red wine, alcohol cooked off
• 1 minced onion
• 1 clove minced garlic
• 1 tablespoon chopped mint
• 1 tablespoon chopped rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 pounds lamb loin, cut into 1 1/2-inch cubes
• 12 porcini mushrooms cut into 1 1/2-inch cubes
• 12 peeled red pearl onions
• 2 yellow peppers cut into 1 1/2-inch cubes
• 12 cherry tomatoes

1. Whisk together lemon juice, red wine, onion, garlic, herbs and seasonings.
2. Place lamb and mushrooms in marinade and put in refrigerator for 6 hours.
3. Thread ingredients onto skewers alternating lamb, mushrooms, peppers, and tomatoes using 2 pieces of each.
4. Place on grill brushing with marinade and cook until medium rare turning occasionally, about 6 to

lemon, red wine, onion, garlic, mint, rosemary, salt, black pepper, lamb loin, porcini mushrooms, onions, yellow peppers, tomatoes

Taken from www.foodnetwork.com/recipes/michael-symon/lamb-kabobs-recipe.html (may not work)