steve's grilled lamb
This is my long-time boss Steve’s recipe. He says, “This works best for lamb, but will also work on chicken. And don’t spill the rub because it positively and permanently stains everything it touches.”
2 packages lamb steaks (the ones the look like tiny steaks)

1 onion, cut into 2-inch pieces
6 cloves of garlic, peeled
2T fresh mint leaves
2T paprika
1T fresh marjoram
2t black pepper
2t cumin
2t coriander
3t hot pepper sauce (I use Chinese garlic/chili sauce)
1t turmeric
¼ t cinnamon
¼ cup olive oil
Juice of one lemon
Put everything except the olive oil and lemon juice into a food processor and pulse until you get a coarse paste that is approximately the color of bricks. Add in lemon juice and olive oil until it is the consistency of Cream of Wheat. Using a glass bowl, coat lamb with this mixture. Marinate for at least 2 hours, overnight if you can.

Grill.