Lamb and Lemon Bell Pepper Kabobs

One of my favorite year round recipes, although on the grill it tends to be fabulous for summer and fall.  The lemon adds a brilliant yet subtle tangy surprise that changes this up from your standard skewered kabob type recipe.   Serve with the Orecchiette Pasta Salad with Tomatoes, Asparagus, and Feta in a Lemon Shallot Dressing, as well as either the BVC Tzatziki Sauce with Lime and Mint or the BVC Chunky Tzatziki Sauce with Lemon and Dill.  The BVC Marinated Cucumber Salad is also a great side to go along with this dish as is some simple rice.  We also have on a future recipe a way to take leftovers from both this amazing dish as well as our Verdant Marinated Kabobs into spectacular leftovers reinvented!

 Lamb and Lemon Bell Pepper Kabobs

Makes approximately 5 skewers

1 cup fresh Italian parsley, stems removed (about 1/2 a bunch - use more if you like)
4 garlic cloves, peeled
~3oz slivered almonds*
juice from one lemon (approximatley 1/4 cup)
1 Tbsp fennel seed (use 1 1/2 Tbsp if you are a fennel fan!)
2 Tbsp breadcrumbs (optional - fresh is best.  Start with 1 Tbsp but if mixture needs more "thickening" add another.  Whole wheat breadcrumbs add more flavor)
1/3 cup Extra Virgin Olive Oil (use 2/3 cup if you want to use the bread crumbs for added flavor)
3 lbs boneless leg of lamb, trimmed of fat, cut into 1-2 inch cubes for skewers
2 red bell pepper, cut into cubes
1 lemon, sliced thin

In a Cuisinart (Food Processor), pulse to combine the parsley, galic, almonds, lemon juice, fennel, and breadcrumbs (about 20 pulses).  Turn the machine to "on" and add the olive oil in a steady stream.  Mixture will be slightly thick.

In a bowl lined with zip lock bag, add the lamb cubes then the parsley marinade.  "Squish" the mixture around to coat the lamb.  Refrigerate 3-4 hours, turning occasionally if possible.

Remove lamb from refrigerator.  Starting with a lamb cube, layer lamb, lemon slice folded in half or in quarters, then bell pepper and repeat.

Preheat grill to high heat.  Scrape to be sure it is clean and spray with high heat oil cooking spray.  Turn heat down to medium-high heat and add the skewers to the grill.  Cook until cooked through, approximately 8 minutes turning once during cooking.  Serve warm.

*Slivered almonds come in a variety of different size packages.  Find the one closest to 3 oz.  A little less is ok, a little more is ok.  Or just split a 6 oz package in half.  No need to be exact which is why I LOVE cooking!