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Grilled Lamb Kabobs

Difficulty 3/5
|
Prep time 15 mins

Cook time 10 mins
|
Serves 4-6

Hardwood Mesquite

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.

Ingredients

3 lbs BONELESS LEG OF LAMB, CUT INTO 2-inch CUBES

1/2 cup OLIVE OIL

1/2 tbsp KOSHER SALT

2 tsp FRESHLY GROUND BLACK PEPPER

1/2 cup LEMON JUICE

1 TBSP LEMON ZEST

1 tsp CUMIN

2 Tbsp FRESH MINT, CHOPPED

1/2 tbsp FRESH CILANTRO, CHOPPED

2 RED ONIONS, CUT INTO 8THS

15 DRIED APRICOTS, REHYDRATED

3 TRAEGER FLEXIBLE SKEWERS

Preparation

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.

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

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed 10-15 minutes.

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.

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

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