1. Prepare the Panzanella:

Preheat your oven to 400°F (200°C).On a sheet tray lined with parchment paper, add the bread cubes, tomatoes, minced garlic, dried oregano, 2 tablespoons olive oil and salt and pepper.   Toss well to coat.Roast in the preheated oven for about 20 minutes, until the tomatoes have caramelized in parts and some have burst. The bread should be golden.

2. Grill the lamb kabobs:

In a bowl, combine the olive oil, minced garlic, dried oregano, rosemary, salt, and pepper. Add the American Lamb cubes and toss until evenly coated. Thread the lamb cubes onto the soaked wooden skewers.

Heat a grill or grill pan over medium-high heat. Grill the lamb kabobs for about 8-10 minutes, turning occasionally, until cooked to your desired doneness. 

Remove from the grill and let rest for a few minutes.

3. Assemble the Panzanella:

In a very large bowl, whisk together the balsamic vinegar and 1/4 cup extra virgin olive oil.  Add sliced red onion to bowl.

Add the roasted bread cubes and tomatoes and fold to combine and coat them with the dressing.  Add basil leaves.

Transfer panzanella to a serving platter.  Arrange the grilled lamb kabobs on top of the Panzanella.  Garnish with additional basil leaves then top with torn pieces of burrata cheese.