Rosemary Lamb Skewers:
2 lbs. cubed lamb or chicken
1/4 avocado oil
1 tablespoon apple cider vinegar
4 cloves garlic minced
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon marjoram
wooden skewers soaked in water
(the original recipe calls for using the rosemary springs 10 inches long)
3 tablespoons fresh rosemary
In a large bowl add the rosemary, oil vinegar, garlic,salt, pepper, marjoram. Add the meat of choice and toss in this mixture. Refrigerator 2 hours or overnight.
Preheat the grill when ready to cook on medium heat. Thread the meat on skewers. Lay the meat on the grill and cook 3 to 4 minutes on indirect heat for each side (which is rare) or cook until your desired liking.