Grilled Kabobs with Rosemary Marinade
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Grilled Kabobs with Rosemary Marinade
Print Recipe
Recipe Notes

1 1/2 pounds chicken, beef, pork or lamb, cut in 1" pieces
2 large zucchini cut in 1" chunks
1/2 pound cremini mushrooms
2-3 medium bell peppers in assorted colors, cut in 1" pieces
8  large skewers - metal, or wooden soaked in water for 1 hour

For the Marinade
1/2 cup Olive Gourmet Rosemary fused agrumato olive oil
1/4 cup lemon juice
2 cloves garlic minced
2 teaspoons kosher salt
fresh ground pepper to taste

Combine all the marinade ingredients and whisk well.  Toss the meat, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.

Prepare a grill and over medium, indirect heat, assemble the kabobs with your choice of meat and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness.

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