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Lamb Kabobs with Meyer Lemon

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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