Meal of the Week 1: Ramsay's Skewers with Mint Marinade

This week’s adventure in cooking comes from the Gordon Ramsay Healthy Appetite book. While I always make some substitutions, I always include the original recipe with my substitutions in parentheses.
Lamb (Steak) Kabobs!

For this recipe you’ll need:
Skewers:
1 lb Lamb leg steaks
8 Cherry Tomatoes
1 Yellow Pepper
1 Red Pepper
8 Crimini Mushrooms
4 bamboo skewers

Herb Paste:
Finely grated rind and juice of one lemon.
2 garlic cloves
1/2 tsp dried oregano
1/2 tsp dried mint
1/2 tsp dried thyme
1/2 tsp dried ground rosemary
1/2 tsp dried tarragon
1 Tbsp olive oil
Sea Salt, Black Pepper
Cut the steaks into 1 inch cubes, stir together the herb paste ingredients and pour over the lamb. Coat evenly and then let marinate for several hours or overnight. Soak your bamboo skewers in cold water for at least 20 minutes.
Prepare the veggies as you like them. Then thread the meat, peppers, mushrooms, and tomatoes on to the bamboo skewers alternately.
Drip your barbecue with a little olive oil and fire it up! Shake some salt and pepper over the skewers and let them grill for about 2-4 minutes. Let them rest for a minute or two and then serve with a side salad. Serves 4.
And now for my substitutions:
Rump Roast was BOGO at Safeway last weak, so we did this recipe with 1/2 a roast. The Roast was quite lean, so I feel like it made for a good substitutions since Ramsay uses lamb as a low fat alternative to beef.

We used Baby Bella Mushrooms instead of crimini because that’s what my husband decided to pick up at the store when I realized last minute that we needed mushrooms and didn’t have any. If it had been any other meal I probably would have just skipped the mushrooms.
And I didn’t have tarragon, so I used a little marjoram. Now, I know they’re completely different, but marjoram goes well on beef so I didn’t think it would hurt. And the meal turned out FANTASTIC so there’s your proof that it didn’t hurt at all.
A side salad is perfect, and we added a glass of our favorite Pinot Noir. Mmmm!
Next week: My first Ratatouille, also courtesy of Ramsay’s fabulous cookbook.
Happy Eats!