Ronnie's Notes
This almost-classic marinade for lamb gets an extra kick from the fresh lemon peel and cayenne pepper. I change the vegetables depending on what I have in the fridge. I’ve made these kebabs using shallots, mushrooms, and plum tomatoes that I’ve cut into chunks. Cooked whole small red bliss potatoes would be fine on the skewers too.
Instructions
Put the meat in a nonreactive bowl.
Mix together the olive oil, lemon juice, mustard, chives, rosemary, garlic, lemon peel, and cayenne and pour the mixture over the meat.
Press the bay leaves into the liquid.
Let the meat marinate for if possible, stirring occasionally.
Brush the vegetables with some of the marinade.
Preheat the oven broiler or outdoor grill with the rack about 4–6 inches from the heat source.
Broil or grill the kebabs for about 10–, turning the skewers occasionally, or until the meat reaches the degree of doneness desired, brushing the meat and vegetables occasionally with some of the marinade.
Makes 4 servings.