From: Chef/owner Sean Tehrani, Sage Restaurant, Chicago. Yield: 6 servings.
1 clove garlic, minced
1⁄3 cup chopped fresh sage
1⁄4 cup chopped fresh basil
1⁄2 cup freshly squeezed lemon juice (about 3 lemons)
1⁄2 cup olive oil
1 tsp. freshly ground black pepper
2 lb. boneless leg of lamb cut into 1” cubes
6 Campari tomatoes, quartered
1 red onion, cut into wedges
1 yellow pepper, cut into large dice
1 red pepper, cut into large dice
1 Tbsp. salt
Place garlic, sage, basil, lemon juice, olive oil and pepper in large, resealable plastic freezer bag. Shake bag to blend; add meat and seal tightly. Turn bag to coat meat with marinade; refrigerate 2 hours or up to 8 hours.
Remove meat from marinade; discard marinade. Thread pieces of meat, tomatoes, onion and peppers onto 12 skewers, alternating ingredients. (If using wooden skewers, soak them in warm water for at least 30 minutes before assembling to prevent burning.) Sprinkle kebabs with salt.
Preheat grill to medium-hot. Grill kebabs on lightly oiled rack for 6 minutes per side, or until meat is browned and vegetables are softened. Kebabs may be assembled in advance and refrigerated, covered, for up to 2 hours before grilling.
CAMPARI TOMATOES