Grilled Lamb Kebabs
This is a clean, honest way to cook lamb. You want the outside to take on a hard, smoky crust from the fire while the center retains its tenderness and iron-rich depth.
The importance of the soak
Marinate the meat for at least two hours to let the salt and aromatics penetrate the muscle fibers. If you skip this, the lamb stays one-dimensional.
- heavy-bottomed mixing bowl
- metal skewers
- charcoal or gas grill
- tongs
What goes in.
- 2 lbleg of lamb, cut into 1.5-inch cubes
- 1/4 cupolive oil
- 3 clovesgarlic, minced
- 1 tbspdried oregano
- 1 tspkosher salt
- 1 tspblack pepper, cracked
- 2large red onions, cut into 1.5-inch chunks
- 2green bell peppers, cut into 1.5-inch squares
Maintaining consistent distance
Keep the cubes uniform in size so they touch the grill grate at the same rate, preventing some pieces from drying out while others remain raw.
The method.
Marinate the lamb
Whisk the oil, garlic, oregano, salt, and pepper in a bowl. Add the lamb, toss thoroughly to coat, and cover. Let it sit in the refrigerator for two hours.
Prepare the grill
Clean the grates and heat the grill to high. If using charcoal, ensure the coals are glowing red with a layer of white ash.
Skewer the components
Thread a piece of lamb, followed by onion and pepper, onto the skewer. Repeat until the skewer is full, leaving an inch at the bottom for handling.
Grill
Place the skewers over the hottest part of the grill. Cook for 3 to 4 minutes per side, turning only when the lamb releases naturally from the grate.
Rest
Move the skewers to a plate and let them sit for 5 minutes before serving so the juices redistribute.
Other turns to take.
Yogurt Base
Replace the olive oil with plain Greek yogurt to tenderize the meat further and provide a cooling contrast to the char.
Spiced
Add one teaspoon of ground cumin and a pinch of chili flakes to the marinade for a deeper, earthier profile.
When it doesn't go to plan.
If using bamboo skewers, soak them in water for at least 30 minutes to stop them from burning to ash on the grill.
Don't crowd the meat on the skewer; leave a tiny gap between pieces to ensure the heat flows around every side.
Remove the lamb from the refrigerator 20 minutes before grilling to take the chill off.
The ones that keep coming up.
How do I know when the lamb is done?
The meat should feel firm to the touch with a springy resistance. If you pull one piece apart, the center should be pink.
Can I use a different cut of meat?
Shoulder works well too, but it has more connective tissue and will need to cook a few minutes longer to break down.
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