Lamb Kebabs With Kalamata Aioli

This colorful entree combines classic Mediterranean flavors. Serves 4.

2 tablespoons lemon juice
1 tablespoon minced garlic
2 tablespoons olive oil

2 teaspoons dried rosemary
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 pound boneless leg of lamb, cut into 1 1/2-inch cubes
2 small onions, peeled and cut into small chunks
2 small bell peppers, cut into chunks

Sauce

1/2 cup mayonnaise
1 teaspoon lemon juice
1 gram kief or finely ground dry style hash
1/4 cup minced pitted Kalamata olives

In a small bowl, whisk together 2 tablespoons lemon juice, garlic, olive oil, rosemary, oregano, salt and pepper. Add the lamb and set aside, tossing gently several times, for 30 to 45 minutes. Meanwhile preheat the grill to medium high and prepare sauce. Combine mayonnaise, 1 teaspoon lemon juice and the kief (or ground hash) and stir until evenly combined. Stir in minced olives until well combined Refrigerate until ready to serve. Thread the meat and vegetables onto wooden or metal skewers, alternating them. Grill about 6 to 8 minutes per side for medium-rare. Serve hot kebabs drizzled with olive sauce.

TIP: When making kebabs, try to cut all ingredients roughly the same size so everything cooks at the same rate.