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Grilled Lamb Kebabs

15

10

Mesquite

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

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  • 1/2 Cup Olive oil

  • 1 1/2 Teaspoon Kosher salt

  • 2 Teaspoon Freshly ground black pepper

  • 1/2 Cup lemon juice

  • 1 Tablespoon lemon zest

  • 1 Teaspoon cumin

  • 2 Tablespoon fresh chopped mint

  • 1 1/2 Teaspoon cilantro, chopped

  • 3 Pound Boneless Leg of Lamb, cut into 2-inch cubes

  • 2 Whole Red onions, cut into 2-inch pieces

  • 15 Whole dried apricots, rehydrated

  • 1

    In a medium bowl, combine the olive oil, salt, pepper, lemon juice, zest, cumin, mint, and cilantro, and mix well. Add the lamb pieces and toss to coat. Cover and transfer to the refrigerator to marinate overnight.

    • 1/2 Cup Olive oil

    • 1 1/2 Teaspoon Kosher salt

    • 2 Teaspoon Freshly ground black pepper

    • 1/2 Cup lemon juice

    • 1 Tablespoon lemon zest

    • 1 Teaspoon cumin

    • 2 Tablespoon fresh chopped mint

    • 1 1/2 Teaspoon cilantro, chopped

    • 3 Pound Boneless Leg of Lamb, cut into 2-inch cubes

  • 2

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 3

    Remove the lamb from the marinade, discarding the marinade. Assemble the skewers. Thread lamb, apricots, and red onion onto a skewer, alternating ingredients until the skewer is full. Repeat.

    • 2 Whole Red onions, cut into 2-inch pieces

    • 15 Whole dried apricots, rehydrated

  • 4

    Place the skewers directly on the grill grates. Close the lid 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 the skewers from the grill and serve with your favorite side dish, couscous, quinoa, or rice. Enjoy!

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