750g to 1kg of lamb shoulder cut into 4-centimeter cubes
500g of zucchini cut into 2.5-centimeter pieces
3 tablespoons of extra virgin olive oil
1 cup of rosemary
1 tablespoon of finely chopped garlic
Salt and black pepper to taste
A lot of fresh rosemary leaves
750g to 1kg of lamb shoulder cut into 4-centimeter cubes
500g of zucchini cut into 2.5-centimeter pieces
3 tablespoons of extra virgin olive oil
1 cup of rosemary
1 tablespoon of finely chopped garlic
Salt and black pepper to taste
A lot of fresh rosemary leaves
1
Preheat the grill, charcoal or gas
The heat should be moderately hot, with the grill about 10 centimeters away from the heat source
2
Combine the olive oil, rosemary, garlic, salt, and black pepper
Mix the lamb and zucchini so that the ingredients are coated
When it's ready to cook, place the lamb on the skewers with rosemary leaves between the cubes
If the rosemary breaks off, simply press it back into place
3
Grill the lamb for 2 to 5 minutes per side, depending on the heat and desired level of doneness
Remove and serve.
