Ingredients
- 2 x 227g Summer Fresh Roasted Red Pepper Dip
- 1 lb Lamb, cubed
- 1 lb Mini Potatoes, blanched and halved
- 2 Whole Red & Yellow Peppers, 1 inch squares
- 1 Green Zucchini
- 2 sprigs of Rosemary
Directions
- In a resealable bowl combine cubed lamb and half of the Summer Fresh Roasted Red Pepper Dip. Mix well and marinate for at least 4 to 6 hours in the fridge. After removing from fridge, transfer coated lamb to a dish, and discard any excess dip from the marinade.
- On skewers, alternate lamb, peppers, and zucchini as desired. Brush each completed skewer with fresh dip. Transfer to an oiled grill and cook on medium-low with the lid closed, turning throughout to cook each side. Continue cooking until lamb reaches an internal temperature of 71°C (160°F).
- Transfer to a serving tray and garnish with chopped rosemary. Serve with extra dip for dipping.