Grilled American Lamb Sirloin Kabobs with Meyer Lemon and Garlic

Grilled American Lamb Sirloin Kabobs with Meyer Lemon and Garlic

    

March 5, 2016

  • Prep: 15 mins
  • Yields: 6 to 8 servings

Ingredients

3 cloves garlic, minced to a fine paste

2 tbsp extra virgin olive oil

1/2 tsp sea salt

1/2 tsp minced fresh rosemary

1 tsp red chile flakes

1/4 tsp freshly ground black pepper

2 lbs 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)

Directions

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.)

Preparation time: 15 minutes
Marinate time: 30 minutes
Cook time: 8 minutes

Recipe provided by the American Lamb Board

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