Mediterranean in origin, this recipe for Shish Kabobs features tender lamb, marinated in lemon and thyme marinade for great flavor and tenderness. Savory chunks of meat on metal skewers with alternating onions, zucchinis, bell peppers and lemon wedges are smoked first, then seared for the best shish kabobs you’ve ever tasted. They’re delicious, fun to eat and simple to make.
About the cut: Considered the leanest cut of lamb, legs are always in use and tend to be strong in flavor and lean in fat. They can be purchased bone-in or boneless. On the bone, the meat is very juicy. Off the bone, it’s leaner and can be split to stuff with spices.
We made this recipe on the Longhorn Combo Charcoal/Gas Smoker & Grill, but you can make it on your grill and smoker.
- 1 (2 pound) boneless leg of lamb, cut into 1 1/2-inch-thick cubes
- 1 white onion, cut into cubes
- 1 zucchini, cut into cubes
- 1 red bell pepper, cut into cubes
- 1 lemon, cut into wedges
- 1/4 cup olive oil
- 2 tablespoons fresh chopped thyme
- 2 tablespoons fresh chopped rosemary
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons granulated onion
- 1 teaspoon chili flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper