Here’s a delicious guide to grilling flavorful lamb kebabs

Ingredients:

• 1 pound boneless leg of lamb, cut into 1-inch cubes
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Salt and black pepper to taste
• Optional vegetables for kebabs: bell peppers, red onion, cherry tomatoes, mushrooms (cut into similar sized pieces)

Equipment:

• Metal skewers (soaked in water for at least 30 minutes before assembling the kebabs to prevent burning)
• Mixing bowl
• Baking sheet
• Grill with direct and indirect heat options
• Tongs
• Instant-read thermometer

Instructions:

Marinade:

1. In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper.
2. Add the lamb cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or ideally, several hours for deeper flavor.

Assembling the Kebabs:

1. Take the soaked skewers out of the water and thread the lamb cubes onto the skewers. You can alternate the lamb cubes with pieces of vegetables for a colorful and flavorful kabob. Leave some space between the cubes to allow for even cooking.

Grilling:

1. Preheat your grill for medium-high heat (around 400°F) on one side for direct heat searing and medium-low heat (around 300°F) on the other side for indirect heat cooking.
2. Sear the kebabs over direct heat for a few minutes per side, just to develop a nice char and sear.
3. Move the kebabs to the indirect heat side of the grill.
4. Grill the kebabs for 10-15 minutes, or until the internal temperature of the lamb reaches 160°F for medium-rare, or 170°F for well-done, using an instant-read thermometer inserted into the thickest part of the lamb.

Resting and Serving:

5. Once cooked through, transfer the kebabs to a plate and tent them loosely with foil for 5-10 minutes. This allows the juices to redistribute for a more tender and flavorful kabob.
6. Serve your lamb kebabs with your favorite dipping sauces like tzatziki sauce, hummus, or a simple lemon-herb sauce. You can also enjoy them with grilled vegetables, rice, or pita bread for a complete meal.

Tips:

• Use high-quality, tender cuts of lamb for the best results. Lamb shoulder or sirloin can also be good options.
• Marinating the lamb not only adds flavor but also helps tenderize the meat.
• Don’t overcrowd the grill. Cook the kebabs in batches if necessary to ensure even cooking.
• Avoid overcooking the lamb, as it can become dry and tough. Use an instant-read thermometer for the most accurate indication of doneness.
• Get creative with your kabobs! You can try different marinades, vegetables, or even add other protein options like chicken or shrimp.

With these steps, you can grill up delicious and crowd-pleasing lamb kebabs that are perfect for a summer barbecue or a delightful weeknight meal.tunesharemore_vert