Ingredients

• 1/3 basic vinaigrette recipe (see above)
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 pound lamb shoulder, trimmed and cut into 1 inch pieces
• 6 cherry tomatoes
• 1/2 red onion, peeled and cut into 4 pieces
• 1/2 green bell pepper, seeded and cut into 1 1/2 inch squares

Instructions

1. In a bowl combine vinaigrette, garlic, oregano and red pepper flakes with a whisk. In a ziplockbag combine lamb pieces with vinaigrette. Refrigerate and marinate overnight.
2. Drain meat and pat dry. Heat grill pan over medium high heat. Skewer the lamb pieces alternating with tomatoes, red onion and green bell pepper. Grill for 2 minutes per side rotating four times.