1 3/4 lbs lamb, cut in 1 inch cubes
3 zucchini, cut in 1/4 inch rounds
4 small tomatoes, cut into quarters
1 TBSP parsley
Brush each piece of lamb with some olive oil. Brush each piece of zucchini with olive oil. Place a piece of tomato on the skewer. Follow with a piece of lamb and then a piece of zucchini. Continue to alternate ending with a piece of lamb.
Heat grill to medium high. Grill kabobs 12 minutes turning often. Sprinkle with parsley before serving. When using lamb in kabobs the best meat to use is from the shoulder joint. Be sure to cut away any fat. This will ensure less flare ups while the meat is cooking.