Prep: 20 minutes
Marinate: 4 – 6 hrs.
Cook: 15 minutes
Makes: 4 servings

1½ lbs. boneless cubed lamb
12 fresh mint leaves
½ cored green pepper cut into large cubes
½ cored red pepper cut into large cubes
8 cherry tomatoes
1 onion cut into 8 pieces

Marinade:

1/3 cup Milanese Gremolata Olive Oil
¼ cup Maple Balsamic
2 tsps. ground rosemary
2 tsps. dries oregano
2 tbsps. fresh chopped mint

In a bowl, mix all of the marinade ingredients and set aside.

Put the lamb cubes and the marinade in a bowl and mix well. Cover and let marinade in refrigerator for 4-6 hours, stirring the meat a few times during the process. Save remaining marinade.

Thread on soaked bamboo or steel skewers, alternating lamb cubes, mint leaves, peppers, cherry tomatoes and onions. Assemble 8 small skewers or 4 large ones.

Grill over medium-high heat for a few minutes on each side, to desired doneness. Brush skewers with remaining marinade during cooking.