Growing up, the only meats that we ate were chicken, beef, and pork. It wasn't until my early 30's that I finally broadened my horizons at my husbands urging and started cooking lamb. It was love at first bite! These Grilled Lamb Kebabs deserve to be a rest-of-summer habit. With briny olives and full flavored seasonings that give a punchy vibrant flavor, this recipe works just as well for a family meal as it does for your next grill out with a crowd!
Marinade – ¾ cup avocado oil plus more for the grill – 2 teaspoon dried oregano – 1 teaspoon smoked paprika – 2 teaspoon ground cumin – ½ teaspoon red pepper flakes – Salt and Pepper to taste – 2 pounds lamb boneless, cut into 1 ½ inch pieces Vegetables – 1 red onion cut into 1-inch chunks – 1 red bell pepper cut into 1-inch chunks – ½ cup pitted green olives – Wooden Skewers soaked for 30 minutes – For serving: Tzataki Cauliflower Rice