Greek Lamb and Vegetable Skewers

Instructions

1. 1Cut the about 680 g of lamb into 2.54 cm cubes.
2. 2In a bowl, whisk together the 3 tbsp of olive oil, 2 tbsp of lemon juice, the 3 cloves of minced garlic, 1 tsp of dried oregano, 0.5 tsp of dried thyme, 1 tsp of salt, and 0.5 tsp of black pepper.
3. 3Add the about 680 g of lamb cubes to the bowl with the marinade. Stir to coat the lamb evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to overnight.
4. 4Cut the 1 medium red onion, the 3 bell peppers (red, yellow, and green), and the 2 small zucchini into bite-sized pieces, roughly the same size as the lamb cubes.
5. 5Thread the marinated lamb cubes and the cut vegetables onto skewers, alternating between lamb and vegetables. You can use as many or as few pieces per skewer as you like.
6. 6Preheat your grill to medium-high heat. This is typically around 204.4-232.2°C (200-230°C).
7. 7Place the assembled skewers on the preheated grill. Grill for 10-12 minutes, turning the skewers occasionally, until the lamb is cooked through and has an internal temperature of 63°C, and the vegetables are tender and slightly charred. The lamb should no longer be pink inside.
8. 8Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices in the lamb to redistribute, making it more tender.

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