Skewers always make meals more fun! Cubing makes this lamb kabob is oh so tender and just the right amount of doneness without drying out. Serve skewered between grape tomatoes and Tzatziki sauce for dipping.
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh mint
1/4 cup red wine vinegar
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
8 garlic cloves, grated
1 1/2 pounds boneless leg of lamb, trimmed and cut into 36 (1/2-inch) cubes
Place first 9 ingredients in a large bowl; toss to coat. Squeeze lemon wedges over lamb mixture, and add rinds to mixture; toss to combine. Let stand 1 hour. Soak 12 (6-inch) wooden skewers in cold water for 30 minutes.
Thread 3 lamb cubes and 2 tomatoes onto each skewer, alternating lamb and tomato. Discard marinade.
Heat a large cast iron skillet or grill pan over medium-high heat; coat pan with cooking spray. Place 6 skewers in skillet. Cook 4 minutes on each side or until desired degree of doneness. Remove skewers to a platter. Wipe skillet clean with paper towels. Repeat with cooking spray and remaining skewers. Serve with Tzatziki.