Summer means hubs is on the grill. Last weekend, he did a bunch of kebabs: lamb, buffalo, peppers, and onions.
For the lamb, he skewered a mint leaf in between each piece.
He did each item on its own set of skewers. That way everything gets done evenly. (He also gets a lot of texts, and doesn’t let making veggie kebabs slow that down. I’m sure they’re very important**).
He also skewered everything on two skewers so the meat and veggies don’t spin around when you turn them.
And the big shocker of the day? This little lady loved the lamb.
Here’s what he used:
Buffalo strip steak, cut into chunks and marinated in salt, pepper, and olive oil (Chilean), then skewered with green peppers.
Leg of lamb, cut into chunks and marinated in salt, pepper, and olive oil (Thyme), then skewered with mint leaves.
Red, green, and yellow peppers.
*So I totally plagiarized this line from something I wrote recently for a client. But there’s only so much creative energy I have to come up with a cute line about kebabs, right?
**Just yesterday he got a text from my brother in law with a picture of a snake he’d just beheaded with a garden hoe. Important, that’s what I said.