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Ingredients

• 1/2 cup  red wine vinegar
• 1/2 cup  fresh lemon juice
• 1/2 cup  olive oil
• 2 Tbsp  chopped rosemary
• 1 tsp  kosher salt
• 1 tsp  ground black pepper
• 2 to 2-1/4 lbs  boneless lamb leg, trimmed of fat and cut into 1-inch pieces
• 3 medium  zucchini or summer squash, cut into 1/2-inch-thick pieces, or yellow pattypan squash, precooked in boiling water for 3 min
• 1 pint  cherry tomatoes
• 6 pieces  flatbread

Description

Zesty Marinated Meat And Veggies Make A Delicious Summer Meal. Serve These Grilled Kabobs With Warm Flatbread.

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