Tiny New York Kitchen: Grilled Lamb Kabobs

Screen Shot 2014-05-04 at 1.58.58 PMBy Victoria Hart Glavin of Tiny New York Kitchen 


  • 4 Minced Garlic Cloves (Minced To A Fine Paste)
  • 3 Tablespoons Olive Oil
  • 1 1/2 Teaspoons Kosher Salt
  • 1 1/2 Teaspoons Minced Rosemary
  • 1 Teaspoon Red Pepper Flakes
  • 1/4 Teaspoon Freshly Ground Pepper
  • 2 Pounds Lamb Chops Cut Into 1/4 Inch Cubes
  • *You can also use lamb sirloin steaks or boneless leg or precut kabob meat
  • 6 to 8 Wooden Skewers (Soaked In Water)

In a large-size bowl combine garlic, olive oil, kosher salt, rosemary, red pepper flakes, and pepper. Add lamb cubes and marinate for 30 minutes. Preheat grill (or oven broiler) to medium-high. Thread lamb onto skewers. Grill for 2 to 4 minutes on each side for medium-rare. Remove from grill and serve warm. Serve with Greek salad and a side of tzatziki sauce. Serves 4


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.