Categories: Grilling

Ingredients

• 1 lb. boneless leg of lamb
• 1/2 cup olive oil
• 1 tsp finely shredded lemon peel
• 3 tbsp. lemon juice
• 1 tbsp. snipped fresh rosemary
• 1/2 tsp ground cumin
• 1/2 tsp pepper
• 1/4 tsp salt
• 2 garlic cloves, minced
• 2 small red onions, each cut into 8 wedges
• Hot cooked couscous

Directions

1. Trim fat from meat. Cut meat into 1 1/2-inch pieces. Place meat in a Ziploc bag set in a shallow dish. For marinade, in a small bowl, combine oil, lemon peel, lemon juice, rosemary, cumin, pepper, salt, and garlic. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the fridge for at least 2 hours or up to 6 hours, turning bag occasionally.

2. In a covered medium saucepan, cook onions in a small amount of boiling water for 3 minutes; drain. Drain meat, reserving marinade. On 8 long metal skewers, alternately thread meat and onion wedges, leaving about 1/4 inch space between pieces. Brush onion wedges with some of the reserved marinade.

3. Grill kabobs on the rack of an uncovered grill directly over medium for 8-12 minutes or until medium-rare, turning once and brushing once with reserved marinade halfway through grilling. Discard any remaining marinade. Serve with hot cooked couscous.

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