grilled lamb kebab with fennel and peppers

Lamb Kebabs with Fennel and Peppers

Name: Lamb Kebabs with Fennel and Peppers
Yield: 4
Ingredients: 2 pounds lamb, cut into 1 ½” chunks (see Recipe Notes); 2 Tbsp olive oil; 2 Tbsp Shabazi blend; 2 tsp fine sea salt (add this on the day of grilling); -; 1 bulb of fennel, cut into 1 ½” pieces; 4 small red onions, cut into 1 ½” pieces; 2 poblano peppers, cut into 1 ½” pieces; 2 Tbsp olive oil; 1 tsp fine sea salt; 1 Tbsp Shabazi; 1 tsp ground black pepper; -; 2 Tbsp labne; 2 Tbsp lemon juice; 1 tsp Shabazi

Grilling is my go-to method for cooking all year round, even in snow. These lamb kebabs have some of my favorite ingredients – lamb, fennel, Shabazi, and Prime 6 charcoal. When seasoning with herbs for the grill, it’s good to marinate them overnight to give the herbs and spices time to hydrate and marry with the ingredients. If there are extra vegetables, keep those separate and make veggie kebabs for a vegetarian main course. If lamb is not your favorite, beef works well in this recipe too.

Lamb Kebabs with Fennel and Peppers

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Servings/Yield

Author

Lior Lev Sercarz

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Ingredients

Seasoning the Lamb – ideally overnight

2 pounds lamb, cut into 1 ½” chunks (see Recipe Notes)
2 Tbsp olive oil
2 Tbsp Shabazi blend
2 tsp fine sea salt (add this on the day of grilling)
-

The vegetables

1 bulb of fennel, cut into 1 ½” pieces
4 small red onions, cut into 1 ½” pieces
2 poblano peppers, cut into 1 ½” pieces
2 Tbsp olive oil
1 tsp fine sea salt
1 Tbsp Shabazi
1 tsp ground black pepper
-

Sauce on the side

2 Tbsp labne
2 Tbsp lemon juice
1 tsp Shabazi

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Directions

Season the lamb pieces with the olive oil, Shabazi, and salt. If marinating overnight, omit the salt and add it before you start skewering.
Preheat the grill to medium-high heat.
In a bowl, toss the fennel, onions, peppers, olive oil, sea salt, Shabazi, and ground pepper together to coat well.
Using long metal skewers, skewer the fennel, onion, green pepper, and lamb – alternating the 3 vegetables in sections between the lamb pieces – you want the vegetables on the bottom and top of each skewer.
Build all of the skewers, skewering the remaining vegetables at the end for any vegetarian guests.
Grill on the hottest part of the grill – getting nice roasted color with tender vegetables.
When ready, remove the kebabs from the grill to rest for 5 minutes.
Whisk the ingredients for the sauce and place in a small bowl.
Enjoy!

Recipe Note

Recipe Notes

Check out some other grilling recipes:

Grilled Kale and Asparagus Salad

Grilled Greek Salad

These kebabs work great roasted in a pan too.

We are big fans of Prime 6 Charcoal. They have a dream to build a sustainable product while grilling and spending plenty of time with delicious food, family, and friends. Check out their sustainability efforts here and give them a try.

Questions? Contacthelen@laboiteny.com

Lamb Kebabs with Fennel and Peppers

Lamb Kebabs with Fennel and Peppers

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Servings/Yield

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