Sinfully Easy Lamb Kabobs

This recipe was created by Pennie Haase, AVV’s National Marketing Director and Northeast Regional Sales Manager.

2 lb. boneless leg of lamb
1 1/2 Tbsp. minced garlic – about 3 cloves
2 tsp. dry herb de province
1/4 cup AVV olive oil
1/4 cup Sin Zin
2 Tbsp. red wine vinegar
1/2 tsp. french mustard
1/2 tsp. kosher salt
1/2 tsp. black pepper coarsely ground
1 jalapeno pepper, seeded and finely minced
Wood skewers
Onions, quartered
Red pepper, cut into sections
2 bottles Sin Zin

Method of Preparation:
Pour glass of Sin Zin to enjoy while prepping lamb.
Trim lamb of excess fat and sinew, cut into 1½ inch cubes.
Pour glass of Sin Zin to enjoy while making marinade.
Mix garlic, herbs, olive oil, Sin Zin, red wine vinegar, mustard, salt and pepper into large ziplock bag, add lamb cubes and refrigerate overnight.
Finish bottle of Sin Zin – save bottle.
Fill empty Sin Zin bottle with water, add skewers and soak for 1 hour.
Pre-heat gas or charcoal grill to medium hot.
Thread lamb, tomato, onion and pepper onto skewers, season with salt and pepper.
Alternate the ingredients and don’t pack tightly.
Grill kabob for 10-15 minutes, turning several times so that all sides brown and lamb is pink inside.
Serve with couscous and mixed green salad.