I cook a lot on the grill and kabobs are about as easy as it gets. Usually I’ll just throw them on with some pepper, but this recipe calls for a marinade, so you have to prep it in the morning if you want it ready when you get home for work.

I’m not sure if I prefer the meat grilled with salt & pepper or with a marinade, but it’s nice to have the variety. The lamb had a nice flavor from the marinade and also seemed a bit more tender which was nice.