Grilled American Lamb Sirloin Kabobs with Meyer Lemon and Garlic


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.)

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PREP TIME: 15 Minutes

COOK TIME: 8 Minutes