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Grilled Lamb Kabobs

Grilled Lamb Kabobs

By Traeger Kitchen

Skewer your dinner with this recipe. Grilled leg kebabs are seasoned with a Mediterranean herb blend, grilled with red onions and dried apricots and served alongside a savory couscous.

Prep Time

15 Minutes

Cook Time

10 Minutes

Pellets

Mesquite

Ingredients

Number of people serving

4

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Units of measurement:
main
1/2 Cup olive oil
1/2 Tablespoon salt
2 Teaspoon black pepper
2 Tablespoon Fresh Mint, minced
1/2 Tablespoon cilantro, finely chopped
3 Pound Boneless Leg of Lamb, cut into 2-inch cubes
1 Teaspoon cumin
1/2 Cup lemon juice
1 Tablespoon lemon zest
15 Whole Apricots, dried
2 Whole Red Onion, cut into 1/8's

Step

  • 1

    In a medium bowl, combine olive oil, salt, pepper, lemon juice, zest, cumin, mint and cilantro and mix well. Add lamb shoulder and toss to coat. Transfer to refrigerator and marinate over night.

  • 2

    Remove lamb from marinade and thread lamb, apricots, and red onion alternating until the skewer is full.

  • 3

    When ready to cook, set the temperature to 400 degrees F and preheat, lid closed 10-15 minutes.

  • 4

    Lay skewers directly on the grill grate and cook for 8-10 minutes (for medium rare) or until the onions are lightly browned and lamb is cooked to desired temperature.

  • 5

    Remove from grill and serve with your favorite side; cous cous, quinoa, or rice are our favorites. Enjoy!

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