Grilled Lamb Kebabs
By Traeger Kitchen
Skewer your dinner with this recipe. Grilled lamb kebabs are seasoned with a Mediterranean herb blend, grilled with red onions and dried apricots, and served alongside a savory couscous.
Prep Time
15 Min
Cook Time
10 Min
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | olive oil |
| 1 1/2 Teaspoon | kosher salt |
| 2 Teaspoon | freshly ground black pepper |
| 1/2 Cup | lemon juice |
| 1 Tablespoon | lemon zest |
| 1 Teaspoon | cumin |
| 2 Tablespoon | fresh mint, chopped |
| 1 1/2 Teaspoon | fresh cilantro, chopped |
| 3 Pound | Boneless Leg of Lamb, cut into 2-inch cubes |
| 2 Whole | Red onions, cut into 2-inch pieces |
| 15 Whole | dried apricots, rehydrated |
Steps
1
In a medium bowl, combine the olive oil, salt, pepper, lemon juice, zest, cumin, mint, and cilantro, and mix well. Add the lamb pieces and toss to coat. Cover and transfer to the refrigerator to marinate overnight.
2
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
3
Remove the lamb from the marinade, discarding the marinade. Assemble the skewers. Thread lamb, apricots, and red onion onto a skewer, alternating ingredients until the skewer is full. Repeat.
4
Place the skewers directly on the grill grates. Close the lid and cook for 8-10 minutes for medium-rare, or until the onions are lightly browned and lamb is cooked to desired temperature.
400 ˚F / 204 ˚C
00:08
5
Remove the skewers from the grill and serve with your favorite side dish, couscous, quinoa, or rice. Enjoy!
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