Tender cubes of succulent lamb, marinated in Oregano Infused Olive Oil, mingle with vibrant notes of fresh lemon zest, minced garlic and aromatic oregano leaves. Each bite offers a symphony of flavors, from the tangy brightness of lemon to the earthy warmth of oregano, perfectly complementing the juicy tenderness of the grilled lamb. Whether served as a crowd-pleasing appetizer or a star attraction at your next outdoor gathering, these skewers are sure to transport your palate on a culinary journey to the Mediterranean coast.

I N G R E D I E N T S :

• 1 lb lamb meat, cut into 1-inch cubes
• 3 tablespoons Rocky Mountain Olive Oil Oregano Infused Olive Oil
• zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano leaves, chopped
• 1 tablespoon Grind Spice Co Mediterranean Herb Seasoning
• wooden or metal skewers, soaked in water if using wooden skewers
• optional: cherry tomatoes, red onion wedges, bell pepper chunks for skewering with the lamb

I N S T R U C T I ON S :

1. In a large mixing bowl, combine the Oregano Infused Olive Oil, lemon zest, lemon juice, minced garlic, chopped oregano leaves and Mediterranean Herb Seasoning. Mix well to combine.
2. Add the lamb cubes to the marinade and toss until evenly coated. Cover the bowl and marinate the lamb in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to meld.
3. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Preheat your grill or grill pan over medium-high heat.
5. Thread the marinated lamb cubes onto the skewers, alternating with cherry tomatoes, red onion wedges, or bell pepper chunks if desired.
6. Grill the skewers for 3-4 minutes per side, or until the lamb is cooked to your desired level of doneness and has developed a nice char on the outside.
7. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
8. Serve the skewers hot, garnished with additional fresh oregano leaves and lemon wedges if desired.