Smoked Lamb Kabobs

Charlie

If you want to mix things up at your next barbecue, try cooking smoked lamb kabobs. The reason they come out so delicious is the Mediterranean marinade that ensures the lamb is super juicy, succulent and tender that I have also included below.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack

Cuisine American, Barbecue, bbq, dinner, grill, lunch

Servings 4 servings

Calories 532 kcal

Equipment

1 Pellet smoker

Ingredients

2 pounds Lamb meat cut into 2-inch cubes
1 whole Onion
3 tablespoons Olive oil
3 cloves Minced garlic
1 whole lemon juiced and zested
1 teaspoon Kosher salt
1 teaspoon Black pepper
2 tablespoons Fresh oregano

Instructions

Chop the onions so that they're roughly the same size as your lamb cubes.
Mix all the ingredients in one large mixing bowl. Marinate for at least half an hour, or up to overnight in the refrigerator.
Soak wooden skewers or bamboo skewers in water. (Skip this step if you use metal skewers.)
Put the toppings onto the skewer in this order: onion,, lamb , onion.
Place the kabobs directly onto the grill grates in indirect heat. Smoke at 375°F.
Cook the kabobs for about 8-10 minutes then flip and cook for another 8 or 9 minutes.

Keyword grilled lamb, Lamb, smoked lamb kabobs