Smoked Lamb Kabobs

Serves 4-6

Prep time 25 minutes

Cook time 15-20 minutes

Hardwood pellet blend in apple wood


2 pounds Five Marys Farms leg of lamb meat, cut into 2-inch cubes

2 red peppers

1 yellow pepper

1 red onion

3 tablespoons olive oil

3 cloves of garlic, finely chopped

The juice and zest of a lemon

1 teaspoon kosher salt

1 teaspoon cracked black pepper

3 tablespoons fresh oregano, finely chopped


Place the leg of lamb cubes into a large mixing bowl. Chop the peppers and red onions into roughly 2-inch pieces. You want them to be about the same size as your meat. Add the pepper and onion cubes, olive oil, garlic, lemon juice, zest, salt, pepper, and oregano to the bowl and mix thoroughly. Marinate at room temperature for at least 30 minutes or up to 3 hours in the refrigerator. Soak bamboo skewers according to the package directions. Start the kabobs off with a piece of onion, then pepper, then meat. Feel free to double up the peppers on the skewers. Repeat until skewer is filled, then repeat entire process over again using all ingredients. Preheat the grill to 375 degrees. Place and cook the skewers about 7-10 minutes on each side. This will give you a solid medium rare.