Lemon-Rosemary Lamb Kebabs

Instructions

1. 01

   Place meat in a plastic bag set in a shallow dish. For marinade, combine oil, lemon zest, lemon juice, rosemary, cumin, pepper, garlic, and ¼ teaspoon salt. 

2.  

   Ingredients

   • 1 teaspoon Lemon Zest
   • 3 tablespoons Lemon Juice
   • 1 tablespoon Fresh Rosemary (snipped)
   • 1/2 teaspoon Ground Cumin
   • 1/2 teaspoon Freshly Ground Black Pepper
   • 2 cloves Garlic (minced)

3. 01

   Trim fat from meat. Cut meat into 1½ inch pieces.

4. 03

   Pour over meat, seal bag. Marinate in refrigerator 2 to 6 hours, turning occasionally.

5. 04

   In a medium saucepan cook onions, covered, in a small amount of boiling water for 3 min, drain.

6. 05

   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. 

7. 06

   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.