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.
- 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)
Trim fat from meat. Cut meat into 1½ inch pieces.
Pour over meat, seal bag. Marinate in refrigerator 2 to 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.