Ingredients

• 1/2 cup Red Wine
• 1/2 cup Olive Oil
• 1 tbsp Red Wine Vinegar
• 1/2 tsp minced Garlic
• 1 tsp Sea Salt
• 1 tsp ground Black Pepper
• 1/2 tsp dried Basil
• 1/2 lb Lamb Stew Meat
• 6 small Portabello Mushrooms
• 6 Cherry Tomatoes
• 1 small Onion
• 1/2 Red Pepper
• Bamboo Skewers

Directions

Morning or 4 hours ahead
1. In a medium bowl combine fist 7 ingredients
2. Cut lamb into medium sized pieces (less than 2”) and trim any excess fat or ligaments. Plan for 2-3 pieces per kabob.
3. Place lamb in bowl, cover and refrigerate.
30 minutes before dinner
4. Turn grill on to preheat.
5. Wash and chop vegetables into medium sized pieces, plan on 2-3 of each per kabob.
6. Alternate vegetables and Lamb on 2-3 bamboo Skewers
7. Place kabobs on grill, turning frequently and basting with marinade. Marinade will flare up, so use sparingly to avoid burning kabobs.
8. Prepare couscous according to directions 10-15 minutes before kabobs are done.
9. Serve when Lamb is to your liking and vegetables are cooked.