|18 small vine ripe tomatoes|
|1 large yellow bell pepper • cut into 1-in pieces|
|18 cipollini onions • peeled and blanched|
|12 wedge fennel|
|4 tbsp extra-virgin olive oil|
|1 tsp basil|
|1 tsp salt|
Toss tomatoes, bell pepper, onions and fennel wedges with olive oil, basil and salt. Remove lamb from marinade. Alternate lamb cubes with vegetables on skewer. Coat grill rack with nonstick cooking spray or olive oil. Grill kabobs, uncovered, over medium heat for 2 minutes on each side. Baste with reserved marinade. Grill 5 to 6 minutes longer, turning and basting frequently.
Chef ’s tip: If using wooden skewers, soak in water.
Chef ’s recommendation: Serve My Big Fat Greek Lamb Kabobs over rice or a Greek salad.