I think the best shish kebabs are made with lamb, especially grilled outside on the barbeque. It’s 104 degrees here this afternoon–way too hot to cook inside. I marinated the lamb with my secret marinade recipe for several hours and then skewered it on with bell peppers, onion and homegrown tomatoes. I meant to add zucchini to the shish kebab, but SHEESH, I forgot–so I just sliced some up into quarters and added it to the grill. Attention foodies: We are lamb producers, so this is authentic farm-to-table cuisine.