You guys!

These kebabs are your ticket to fabulous Flavor Town this Easter.

The earthy flavors and vibrant hues are the prefect combination for all of your guests to enjoy while hunting baskets and lounging in the California sunshine.

Asparagus and lamb happen to be splendid partners on a skewer.  Asparagus just so happens to be starting it’s harvesting season here in California, so you’ve got a nice window of opportunity to make this at least a few times before the season is gone.

The red onion addition geniusly serves double duty by of course adding to the bountiful flavors, but it also is the ideal foundation for the lamb.  I’ll show you what I mean…

I used 2 skewers per kebab.  This helped stabilize the veggies on the skewer.  Minimize the flip-flopping that can happen when cooking them on the grill.

After cutting my asparagus into 2-and-a-half inch pieces, I threaded two of them and pushed them all the way down.  Then I took two red onion quarter slices and threaded them, curved side down, forming the perfect support for the lamb chunks

I chose this fresh Leg of Lamb from Superior Farms at my local Save Mart.  It wasn’t too hard to cut up into chunks, but if you find the idea of that daunting, just ask the butcher to cut it up for you and they will.  I marinated the chunks of lamb overnight (marinade recipe below) in an olive oil red wine blend.  I think the marinade really took this flavor over the top!

After all the skewers were ready, we dusted them with a sprinkling of salt & pepper and grilled them on a hot grill.  

While the skewers were grilling, I whipped up this Pistachio Mint Pesto.  DON’T SKIP THIS STEP!  This sauce is divine and an absolute superb topping for the Lamb and Asparagus Kebabs.  (I was even dipping my crackers in it)  See the Pistachio Mint Pesto for more photos and ideas on what to serve with it.

Once the kebabs have a nice char on the lamb, pull them off the grill and allow to rest for a few minutes.  

Serve each skewer, de-skewered of course, on plate with your favorite flat bread.  This is a hands-on dish, so break off a piece of bread, add a piece of lamb, an asparagus or two and an onion slice.  Top with the Pistachio Mint Pesto and devour!

Here is the recipe for ya…