Rosemary Lamb Kebabs with Tapenade-Rosemary Aioli

• 1/3 cup dry red wine
• 1/3 cup olive oil (preferably extra-virgin)
• 1/4 cup coarsely chopped fresh rosemary
• 4 teaspoons minced garlic
• 1 3 1/2- to 3 3/4-pound leg of lamb, boned, fat trimmed, cut into 1 1/2-inch cubes
• 6 small onions, each cut into 6 wedges
• 12 10- to 12-inch metal skewers or bamboo skewers, soaked in water 30 minutes
• Tapenade-Rosemary Aioli

1. Whisk wine, oil, rosemary and garlic to blend in 13 x 9 x 2-inch glass baking dish.
2. Season with salt and pepper.
3. Add lamb and toss to coat with marinade.
4. Let stand at room temperature 2 hours or cover and refrigerate overnight.
5. Prepare barbecue (medium-high heat).
6. Thread lamb alternately with onion wedges onto skewers.
7. Grill lamb kebabs to desired doneness, turning frequently, about 12 minutes for medium-rare.
8. Transfer kebabs to plates.
9. Serve with Tapenade-Rosemary Aioli.

red wine, olive oil, fresh rosemary, garlic, lamb, onions, skewers, tapenaderosemary

Taken from www.epicurious.com/recipes/food/views/rosemary-lamb-kebabs-with-tapenade-rosemary-aioli-5487 (may not work)