Minty Maple Lamb Skewers

• Prep: 20 minutes
• Marinate: 4 – 6 hrs.
• Cook: 15 minutes
• Makes: 4 servings

• 1½ lbs. boneless cubed lamb
• 12 fresh mint leaves
• ½ cored green pepper cut into large cubes
• ½ cored red pepper cut into large cubes
• 8 cherry tomatoes
• 1 onion cut into 8 pieces

• Marinade:
• 1/3 cup Milanese Gremolata Olive Oil
• ¼ cup Maple Balsamic
• 2 tsps. ground rosemary
• 2 tsps. dries oregano
• 2 tbsps. fresh chopped mint

In a bowl, mix all of the marinade ingredients and set aside.

Put the lamb cubes and the marinade in a bowl and mix well. Cover and let marinade in refrigerator for 4-6 hours, stirring the meat a few times during the process. Save remaining marinade.

Thread on soaked bamboo or steel skewers, alternating lamb cubes, mint leaves, peppers, cherry tomatoes and onions. Assemble 8 small skewers or 4 large ones.

Grill over medium-high heat for a few minutes on each side, to desired doneness. Brush skewers with remaining marinade during cooking.