Grilled Lamb Kabobs
- Yields: 6–8 Servings
- Cook time: 20 minutes
- Prep time: 15 minutes
- 2 cups plain yogurt
- ¼ cup olive oil
- ¼ cup lemon juice
- 4 cloves garlic (minced)
- 2 tablespoons chopped parlsey
- 1 tablespoon chopped mint
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2–3 pounds boneless leg of lamb (excess fat removed)
- 1 tablespoon all-purpose Greek seasoning (I use Cavender's)
- 2 red bell peppers (stem, core, and seeds removed then cut into 1-inch pieces)
- 1 large red onion (cut into 1-inch pieces)
- metal or wooden skewers (if using wooden skewers, soak for 1 hour before using)
Combine yogurt, olive oil, lemon juice, garlic, parsley, mint, salt and pepper in a mixing bowl and blend well.
Cut lamb into 1-inch pieces and place into a large re-sealable bag along with the marinade. Seal the bag and shake to coat the lamb well. Refrigerate for 4–6 hours.
Prepare grill for two-zone cooking, placing pre-heated Kingsford® charcoal briquets on one side of the grill’s charcoal grate to create a hot and cool zone. Replace the main cooking grate and adjust the bottom vents to bring the temperature to 400°F.
Remove lamb from the marinade and pat dry. Thread lamb onto the skewers alternating with pieces of red bell pepper and red onion. Season kabobs with all-purpose Green dry rub and grill for 2–3 minutes per side until lightly charred. Move the kabobs to the cool side of the grill and allow them to continue cooking until the chicken reaches and internal temperature of 145°F. Serve immediately.
- Credit: Clint Cantwell