Greek Lamb Kabobs

I saw this marinade recipe in the May 2007 issue of Cooking Light. We thought it looked so good, but was a bit apprehensive because they served it on lamb. We've never had lamb before, other than in a gyro, so it was definitely an experiment.

I used lamb chops and cubed the meat, removing all fat and bone. Then I marinated the cubes in this recipe:

1/4 cup fresh oregano leaves

2 tablespoons chopped fresh rosemary

3 tablespoons olive oil

1 tablespoon fresh lemon juice

2 teaspoons salt

2 teaspoons grated lemon rind

4 garlic cloves, minced

I let the lamb sit in the marinade for at least an hour. Then skewer the meat and grill. This turned out so yummy and tender...it was almost like eating filet mignon!