Preparation Time: 10 minutes
Cooking Time: 8 minutes
Make Ahead: 24 hours
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons fresh rosemary, crumbled, or 1 teaspoon dried
2 cloves garlic, mashed
1 teaspoon freshly ground black pepper
3/4 teaspoon salt (preferably kosher)
1 1/2 pounds boneless lamb (leg or shoulder), trimmed of fat and cut into 2-inch cubes
1 each large red, green, and yellow bell peppers, each cut into 6 wedges
16 scallions, green part trimmed
Preheat broiler or light charcoal grill. Mix first 7 ingredients in large bowl. Add lamb cubes, and refrigerate 10 to 15 minutes (overnight if making ahead).
Alternate vegetables with lamb cubes on 4 metal skewers, starting and ending with vegetables. Place skewers about 4 inches from heat, and cook 4 to 5 minutes on each side, until browned but pink inside (about 8 minutes in all). Serve immediately.
Recipe from Quick Cuisine: Light Bites, Domain, March 1990.