Lemon-Rosemary Lamb Kabobs
by Masterbuilt
Ingredients
- 1 lb lean boneless leg of lamb
- ¼ cup olive oil
- 1 tsp finely shredded lemon peel
- 3 tbsp lemon juice
- 1 tbsp spoon snipped fresh rosemary
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- 2 cloves garlic, minced
- 2 small red onions each cut lengthwise into 8 wedges
Directions
- Trim fat from meat. Cut meat into 1 ½ inch pieces.
- Place meat in a plastic bag set in a shallow dish. For marinade, combine oil, lemon peel, lemon juice, rosemary, cumin, pepper, garlic, and ¼ tsp salt.
- Pour over meat, seal bag. Marinate in refrigerator 2-6 hours, turning occasionally. In a medium saucepan cook onions, covered, in a small amount of boiling water for 3 min, drain.
- Drain meat, reserving marinade. On 8 long metal skewers, alternately thread the meat and onion wedges, leaving thread the meat and onion wedges, leaving about ¼ inch space between pieces.
- Brush onion wedges with some of the marinade. Grill over medium heat. Cover and grill for 12-16 minutes for medium, turning and brushing once with marinade halfway through grilling.
