INGREDIENTS
 1/2 cup avocado oil
1/2 cup lemon juice
1/4 cup honey
4 cloves garlic, minced
1/2 small onion, minced
1/4 cup minced mint leaves
1/4 cup parsley leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced oregano leaves
16 (8-inch) skewers
16 heirloom cherry tomatoes
16 pearl onions
1 large green/red/orange/yellow bell pepper
16 button mushrooms
red pepper to taste
freshly ground black pepper to taste
2lb Lamb Stew Cube 1x1"inch

MINT PESTO
1/2 cup fresh mint leaves
1 tablespoon honey
2 tablespoons white wine vinegar
freshly ground black pepper to taste
3/4 cup avocado oil

DIRECTIONS Mix olive oil, lemon juice, honey, garlic, onion, mint, parsley, red pepper, rosemary, and oregano in a bowl then add the lamb meat to toss. Coat the meat well and let marinate in the refrigerator for at least 4 hours Or less if short on time. Prep your grill on high. If you are using wooden skewers, be sure to soak them in water for half an hour before throwing them on the grill. Skewer your tomatoes, meat, onions, peppers, mushrooms, and any other vegetables you’d like on your kabob then season with pepper. Grill for approximately 3 minutes for medium-rare or leave on longer for meat that is more well-done.
MINT PESTO Place all ingredients except the oil in the blender and puree. Run the blender on low then drizzle the oil into the mix. Taste and adjust seasonings. Serve with kabobs.