Kabobs are easy to grill and serve.
Grilling lamb kabobs with Kingsford charcoal -- or any other brand -- is a quick and simple way to prepare a delicious Mediterranean meal. Kabobs are chunks of lamb meat placed on skewers with large chunks of vegetables placed in between. The chunks of meat cook faster than the larger piece of lamb from which they were cut, and the skewers make serving easier. To create the appealing grill marks on the kabobs, you must cook them directly over the hot charcoals.
Instructions
1. Combine the marinade and the lamb chunks in a resealable container and refrigerate overnight.
2. Remove marinated lamb from refrigerator and let sit for 30 minutes until the meat reaches room temperature. At the same time, soak bamboo skewers in water.
3. Arrange the charcoal in the bottom of your grill in a pyramid-shaped pile.
4. Pour lighter fluid over the charcoals until they look shiny.
5. Light the charcoals with a long match or long-handled lighter. Wait for the coals to burn down until you see mostly white ash.
6. Spread the charcoals so they cover the bottom of the grill in an even layer.
7. Remove the lamb cubes from the marinade and discard the marinade. Thread a piece of lamb through two bamboo skewers placed ½ inch apart. Using two skewers will keep the meat from turning when you rotate the kabobs.
8. Alternate the meat with a piece of onion, and then another piece of meat. Allow at least ¼ inch between the lamb chunks and onions. Continue to prepare the kabobs, leaving 2 inches of space at both ends of the skewers.
9. Place the skewers on the grill, perpendicular to the grates, and cover the grill.
10. Cook the kabobs, turning every five minutes until the meat reaches 140 degrees Fahrenheit for rare, 160 degrees for medium or 170 degrees for medium well. Insert a meat thermometer into the meat to determine the internal temperature. This will take between seven and 17 minutes.
11. Allow the kabobs to rest for five minutes before pushing the meat off the skewers and serving.
Tags: bamboo skewers, degrees medium, five minutes, lamb chunks, lamb from, meat reaches, minutes until
