Grilled Lamb and Onion Kabobs with Olive Aioli

• 3 garlic cloves, minced (about 1 tablespoon)
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon rinsed, dried, and chopped fresh rosemary or oregano or 1 teaspoon dried
• Kosher salt and freshly milled black pepper
• 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
• 4 small onions (about 2 inches across), quartered
• 3/4 cup low-fat mayonnaise
• 1/4 cup pitted, brine-cured olives such as kalamata, finely chopped

1. Combine 2 tablespoons boiling water with 1 teaspoon of the garlic and set aside to cool slightly.
2. Whisk together 2 tablespoons of the lemon juice, the oil, rosemary, the remaining 2 teaspoons garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
3. Add the lamb and onions and set aside, tossing gently several times, for 15 minutes.
4. If using wooden skewers, soak 4 in water.
5. Meanwhile, combine the mayonnaise, olives, remaining tablespoon of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
6. Stir in the reserved garlic and water mixture.
7. Preheat the grill or the broiler.
8. Thread the meat and onions on 4 skewers, alternating them.
9. Drizzle with any marinade from the bowl.
10. Grill or broil 4 inches from the heat source, 6 to 8 minutes a side for mediumrare.
11. Transfer the meat and onions from the skewers to plates and serve each portion topped with some of the olive sauce.

garlic, lemon juice, extra virgin olive oil, rosemary, kosher salt, lamb, onions, lowfat mayonnaise

Taken from www.cookstr.com/recipes/grilled-lamb-and-onion-kabobswith-olive-aioli (may not work)