My favorite marinade for making lamb kebabs on our kamado style grill – enough for about 4 lbs. of deboned and trimmed lamb meat:
3/4 c. olive oil
1/3 c. fresh lemon juice
1/3 c. red wine vinegar
6 large garlic cloves, minced
4 t. kosher salt
4 t. lemon zest
2 t. freshly ground black pepper
2 t. ground coriander
1 t. ground cumin
1/8 t. cayenne pepper
4 lbs. trimmed lamb meat, cut into 1-2” cubes
1/4 large onion, thinly sliced
Reserve ½ c. of the marinade for basting. Pour the rest over the lamb meat and sliced onions and marinade the meat pieces, stirring occasionally, for 12 hours. If you have it, soak some applewood chips and rosemary sprigs for smoking. Scrape off the onion before skewering. While grilling, baste the kebabs occasionally with the reserved marinade. I usually cook on an open grill with direct heat at about 400 degrees to an internal temp of 130.
