Our spicy barbecue marinade (Kandoo) is a great marinade that requires no marinating time. Skewers the kebabs and take them to your cookout or grill at home. Zucchini and red bell pepper are the vegetables we chose to cook with lamb.
1 lb lamb shoulder, chopped in 2 inch cubes
2 medium-size zucchini, ends chopped and cut in 1 inch thick slices
2 red bell peppers, cut in 2 inch cubes
Lemon Marinade: 2 Tablespoons olive oil + 2 Tablespoons lemon juice + 1 teaspoon sea salt.
Pre-heat your grill.
Add lamb pieces along with the barbecue marinade to a mixing bowl. Mix thoroughly and set aside.
In another large mixing bowl, add the vegetables and the lemon marinade. Mix.
Skewer the lamb and the vegetables onto six skewers.
Grill the kebabs based on your manufacturer's instructions. If you are baking, then bake the kebabs for 25 minutes at 400 F.