DH and I made these fast, easy, tasty grilled lamb kabobs last night for dinner and enjoyed them very much. We served over a bed of rice pilaf, with a side of grilled asparagus. I bought lamb that was already cubed for ease and speed. This recipe is from the Williams-Sonoma Food Made Fast Series, "Weeknight." The recipe says to serve over rice pilaf and to accompany with thickly sliced tomatoes drizzled with olive oil and sprinkled with crumbled feta cheese. Prep time includes marinating time.