Grilled American Lamb Sirloin Kabobs with Meyer Lemon and Garlic
These grilled kabobs are a healthy and satisfying party dish.
3 cloves garlic, minced to a fine paste
2 tbsp extra virgin olive oil
0.50 tsp sea salt
0.50 tsp minced fresh rosemary
1 tsp red chile flakes
0.25 tsp freshly ground black pepper
2 American 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 wooden skewers, soaked in water, or fresh rosemary stems stripped of leaves (leaf tuft at the end)
1
In a bowl, combine garlic, oil, salt, rosemary, chile flakes and pepper. Add lamb cubes; marinate for 30 minutes.
2
Preheat 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.)
Preparation time: 15 minutes
Marinate time: 30 minutes
Cook time: 8 minutes
Recipe provided by the American Lamb Board
Ingredients
3 cloves garlic, minced to a fine paste
2 tbsp extra virgin olive oil
0.50 tsp sea salt
0.50 tsp minced fresh rosemary
1 tsp red chile flakes
0.25 tsp freshly ground black pepper
2 American 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 wooden skewers, soaked in water, or fresh rosemary stems stripped of leaves (leaf tuft at the end)
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