Serves 6
Prep 30 min. Cook 10 min.
2 lbs boneless lamb, cut into 2 inch cubes.
4 Green peppers cut into 1 inch squares
6 large tomatoes, quartered
3 large onions, cut into 2 inch cubes
4 oz. Middle Eastern 5 Spice Rub
1/2 cup Il Molino DOP Italian Extra Virgin Olive Oil
1 teaspoon Sale di Cervia Sea Salt
1/2 teaspoon freshly ground Tellicherry Peppercorns
Mix everything in a plastic zip-lock bag and marinade for 8 hours or more.
1 hour before cooking soak wooden skewers in cold water. Set grill temperature to medium-low. Thread the lamb and the vegetables on each skewer.
Place the skewers on the cooking grate and cook 6-10 minutes, turning frequently until desired doneness.
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