Ingredients

The following ingredients have 6 Servings
  • 750 g boneless lamb shoulder meat (or get the pre-cut grilling cubes)
  • 1/2 large onion
  • 1 Red Delicious apple
  • 6 medjool dates (pitted and cut in half)
  • About 1/2 tsp Himalayan salt
  • About 1/2 tsp freshly ground black pepper
  • About 1 tsp finely chopped fresh rosemary
  • 6 kabob skewers (at least 12" long*)

Instruction

  • Preheat your outdoor grill to very high heat (550°F - 600°F)
  • Trim all visible fat from the meat and cut it into 36 cubes (unless you got the pre-cut cubes or had your butcher take care of that for you, then you can definitely skip this step…)
  • Peel the half onion, cut it into 4 pieces crosswise and separate the layers in order to get at least 12 pieces in total.
  • Cut the apple in half lengthwise, remove the core and then cut each half into 6 pieces.
  • Cut the Medjool dates in half and remove their pits by pulling gently on it.
  • Thread onto skewers, starting with 2 pieces of meat, followed by 1 slice of onion, 1 piece of apple and half a date; repeat this sequence once again and then finish with 2 pieces of meat.
  • Sprinkle the finished skewers generously with salt, pepper and fresh rosemary and then place them on the hot grill.
  • Close the lid and cook the kabobs for about 5 minutes then flip them to the other side and continue cooking for another 5 to 6 minutes, or until the meat is nice and golden brown.
  • Remove the kabobs from the grill, sprinkle with more fresh rosemary, cover loosely and let them rest for 5 to 10 minutes before serving.