By Traeger Kitchen
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|
|2 Tablespoon||fresh mint, chopped|
|1 1/2 Teaspoon||fresh 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|
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 mint, chopped
1 1/2 Teaspoon fresh cilantro, chopped
3 Pound Boneless Leg of Lamb, cut into 2-inch cubes
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
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
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.
400 ˚F / 204 ˚C
Remove the skewers from the grill and serve with your favorite side dish, couscous, quinoa, or rice. Enjoy!
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