Herb & Lemon American Lamb Kabobs

1. Combine the chopped herbs, olive oil, vinegar, lemon zest and juice, garlic, allspice, salt and pepper in a large bowl.
2. Add the lamb and stir to coat in the marinade. Cover and refrigerate for at least an hour (or up to 7 hours).
3. While the lamb marinates, cut up the vegetables for the kabobs.
4. When you’re ready to cook, assemble the kabobs by threading the lamb and vegetables onto metal skewers (or soaked wood skewers).
5. Grill over medium-high heat, turning every 3 minutes for about 8-11 minutes, or until a meat thermometer reads 145°F for medium doneness.
6. Serve and enjoy! (USDA recommends an internal temperature of 145°F, with a 3 minute rest.)