2 to 2¼lbsboneless lamb legtrimmed of fat and cut into 1-inch pieces
3medium zucchini or summer squashcut into ½-inch-thick pieces, (or yellow pattypan squash, pre-coooked in boiling water for 3 min)
1pintcherry tomatoes
6piecesflatbread
Instructions
Stir together vinegar, lemon juice, oil, rosemary, salt and pepper. Reserve ⅓ cup, then combine meat with remaining mixture and marinate in fridge for 1 to 4 hrs.
Heat grill to medium high. Discard marinade and thread meat onto skewers; thread zucchini and tomatoes onto separate skewers and brush with reserved sauce. Grill until meat is cooked, about 10 min for medium-rare or 12 min for medium. Cook zucchini until just tender, about 10 min, and grill tomatoes until just soft and skin is cracking, 2 min.
Brush meat and vegetables with more of the reserved sauce and serve with flatbread.
Notes
You can prepare Kabobs early in the day and they will be ready to cook when you are.