Lamb Kabobs

Ingredients

• 2 pounds boneless lamb leg or shoulder
• kosher salt
• olive oil ((optional for finishing))
• lemon juice ((optional for finishing))
• 1/4 cup olive oil
• 1 lemon ((juiced and zested))
• 1/4 cup red wine vinegar
• 1 tsp sugar
• 2 teaspoons Diamond kosher salt and pepper
• 4 garlic cloves ((peeled, smashed and chopped))
• 1 tbsp fresh thyme and rosemary ((chopped))
• 1 tsp smoked paprika
• red pepper flakes ((optional, to taste))

Instructions

1. 1

   Prep the Lamb: Trim fat from the lamb and cut into 1 - 1 1/2" cubes.

2. 2

   Make the Marinade: Whisk all marinade ingredients in a bowl or pulse them in a food processor until combined.

3. 3

   Marinate the Lamb: Toss lamb cubes with marinade in a bowl or ziplock bag, cover, and refrigerate for at least 8 hours (ideally 24 hours) for maximum flavor.

4. 4

   Prepare for Grilling (Optional for Wooden Skewers): Soak wooden skewers for at least 30 minutes if using.

5. 5

   Preheat the Grill: Heat your grill to medium-high heat. Alternatively, cook in a skillet with oil or under the broiler.

6. 6

   Assemble the Kabobs: Thread lamb cubes onto skewers, letting excess marinade drip off.

7. 7

   Grill the Kabobs: Sear kabobs for 3-5 minutes per side, rotating them, until cooked through (130°F for medium-rare, 140°F for medium), about 10 to 15 minutes total. Use an instant-read meat thermometer to check for doneness.

8. 8

   Rest & Serve: Transfer kabobs to a platter, and rest for 5 minutes. Drizzle with olive oil, lemon juice, and a sprinkle of salt (optional).