These grilled kabobs are a healthy and satisfying party dish.
Prep: 15 mins
Yields: 6 to 8 servings
3 cloves garlic, minced to a fine paste
2 tbspextra virgin olive oil
1/2 tspsea salt
1/2 tspminced fresh rosemary
1 tspred chile flakes
1/4 tspfreshly ground black pepper
2 lbsAmerican Lamb sirloin steaks/chops, cut into 3/4-inch cubes (or use boneless leg or precut kabob meat)
1 red onion, quartered and sliced
3 Meyer lemons, cut into 1/2-inch slices, seeds removed, halved
6 to 8 wooden skewers, soaked in water, or fresh rosemary stems stripped of leaves (leaf tuft at the end)
1In a bowl, combine garlic, oil, salt, rosemary, chile flakes and pepper. Add lamb cubes; marinate for 30 minutes.
2Preheat grill to medium-high. Thread lamb, onions and lemons onto skewers. Grill to medium-rare, approximately 2 to 4 minutes on each side. (If rosemary stems are used as skewers, make sure to hang the tips off the grill so they do not burn.)