Grilled American Lamb Sirloin Kabobs
with Meyer Lemon and Garlic
6 to 8 servings
Preparation time: 15 minutes
Marinate time: 30 minutes
Cook time: 8 minutes
3 cloves garlic, minced to a fine paste
2 tablespoons extra virgin olive oil
1-1/2 teaspoons sea salt
1-1/2 teaspoons minced fresh rosemary
1 teaspoon red chile flakes
1/4 teaspoon freshly ground black pepper
2 pounds 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 to 8 wooden skewers, soaked in water, or fresh rosemary stems stripped of leaves (leaf tuft at the end)
In a bowl, combine garlic, oil, salt, rosemary, chile flakes and pepper. Add lamb cubes; marinate for 30 minutes.
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.)
Recipe and image provided by the American Lamb Board
