What's the secret to Juicy Grilled Lamb Kabobs?

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. Cut the lamb into 1 to 1½-inch pieces and season them in a large bowl with kosher salt and black pepper.
2. In a food processor, blend the onion, garlic, allspice, nutmeg, cardamom, parsley, olive oil and lemon juice until finely chopped into a thick marinade.
3. Pour the marinade over the lamb and mix until every piece is coated. Cover and refrigerate for up to 2 hours, or marinate at room temperature for about 30 minutes if short on time.
4. Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
5. Shake off excess marinade and thread the lamb onto long skewers, leaving a little space between pieces.
6. Lay the skewers in a single layer on the hot grill or griddle. Grill over high heat, turning each kabob a quarter turn every couple of minutes, until browned all over, 7 to 9 minutes. Seven minutes gives medium-rare.

Summarized from The Mediterranean Dish's video. Watch it for the details.