Ingredients
- 1/4 cup fresh squeezed lemon juice
- teaspoon
- 3 cloves crushed garlic
- 1/4 cup chopped flat leaf parsley
- 3 tablespoons of chopped oregano
- dash of red pepper flakes
- salt and pepper to taste
Directions
Combine all ingredients in a large sealable container. Add 2 lbs cubed lamb sirloin or lamb shoulder. Cover and shake to coat. Refrigerate overnight.
For the vegetables, use whatever vegetables you have available. I coated them in olive oil, salt and pepper and let them sit overnight.
The next day, heat grill to medium high. Skewer the meat and vegetables in colorful patterns. Grill for 12-15 minutes total; flipping halfway through cooking.