Grilled Lamb Kabob's

It's Grilling Time. I'm so happy summer is here and it's time to grill. This is a Mediterranean dish, I learned a lot about Mediterranean food when I traveled to Greece and found a love of it. I hate to brag but I think I mastered most of the basics. Helpful tricks-- Marinate the lamb for 30 minutes or longer. The longer you let it sit the more flavor it will have. Lamb is best served being pink inside. You can tell how done the lamb is by: 1. watching the juices flow out of it; red juices it's rare, clear it's well done. 2. how squishy it is. This is a trick I learned. If you take your hand palm side up; pinkie where your wrists meet is rare (the meat will have the same texture when pressing it with thongs), where your thumb and wrist meet is medium rare, and middle of your hand is well done. This kind of gives you a texture idea. I still go by watching the color of the juices because that is what I’m more use to know. Also remember the meat cooks up to 10 minutes after taking it off the flame. Letting it sit absorbs all the juices and will seal in the flavor in the meat if it’s not poked or cut.