INGREDIENTS:

• 1 ½ tablespoons rosemary chopped fresh
• 1 ½ tablespoons mint chopped fresh
• 1 ½ tablespoons parsley chopped fresh
• 2 teaspoons oregano chopped fresh
• 5 large cloves garlic minced
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper
• 1 lemon zested
• ⅛ teaspoon crushed red pepper flakes
• ¼ cup + 1 tablespoon olive oil
• 1 ½ pounds lamb my butcher cut it for me from a leg of lamb., cut into 2″ pieces

DIRECTIONS:

1. In a large bowl, combine the rosemary, mint, parsley, oregano, garlic, salt, pepper, lemon zest, red pepper flakes and olive oil. Mix to combine.
2. Add the lamb chunks and toss until well coated.
3. Cover with plastic wrap and refrigerae for at least 2 hours or overnight.
4. Preheat the grill to a medium high heat (about 450°).
5. Loosely thread the chunks of lamb onto skewers – they should touch but not be jammed together.
6. Grill for 8-10 minutes for medium rare, turning once or twice during the cooking.
7. Remove from heat and let the kebabs rest for 5-7 minutes before serving.