Wood Fired Lamb Kabobs Recipe

Prepare and marinate lamb

Place the cubed lamb in a large bowl. Add 4 tbs olive oil, 2 tbs lemon juice, minced garlic, cumin, coriander, smoked paprika, cinnamon, 1.5 tsp salt and 0.5 tsp pepper. Mix thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, ideally 3–6 hours. Remove from fridge 30 minutes before grilling to come toward room temperature.

Prep and oil vegetables

Toss eggplant chunks, zucchini, bell peppers, cherry tomatoes and red onion wedges with 3 tbs olive oil, 1 tsp salt and 0.5 tsp black pepper in a bowl. Let sit 15–20 minutes so eggplant can absorb oil; pat any excess moisture before skewering.

Assemble kabobs

Thread lamb and vegetables onto skewers, alternating pieces for color and even cooking. Leave a small gap between pieces so heat can circulate. If using wooden skewers, ensure they were soaked 30 minutes to prevent burning.

Make the sauce

Heat 2 tbs olive oil in a saucepan over medium heat. Add the finely chopped onion and cook until translucent, 5–7 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Add 400 g crushed tomatoes, cumin, coriander, smoked paprika and harissa (if using). Bring to a gentle simmer, then reduce heat and simmer uncovered 12–15 minutes until slightly thickened. Stir in 0.5 tsp honey, 1 tbs lemon juice, 0.75 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. Finish with 2 tbs chopped cilantro or parsley. Keep warm until serving.

Combine 1 cup Greek yogurt, grated cucumber (squeezed dry), 1 minced garlic clove, 1 tbs lemon juice, 1 tsp olive oil, chopped dill or mint, 0.5 tsp salt and 0.25 tsp pepper in a bowl. Stir until smooth. Chill at least 15 minutes to let flavors meld. Adjust salt and lemon to taste before serving.

Soak bulgur and combine

Place 1/2 cup fine bulgur in a bowl and pour 3/4 cup boiling water over it. Cover and let sit 10–12 minutes until tender, then drain any excess moisture and fluff with a fork. Combine soaked bulgur with 2 cups finely chopped parsley, 1/2 cup chopped mint, diced tomato, sliced green onions, 3 tbs lemon juice, 3 tbs olive oil, 0.75 tsp salt and 0.25 tsp black pepper. Toss well and taste for seasoning. Chill or keep at room temperature until serving.

Preheat wood fire or grill

Prepare a wood-fired grill or charcoal grill to medium-high heat (hot coals, surface roughly 425–475°F / 220–246°C). You want steady hot embers but not large flames. Oil the grill grate lightly.

Grill the kabobs

Place kabobs over the hottest part of the grill. Cook lamb and vegetables 8–12 minutes, turning every 2–3 minutes for even charring. Aim for medium-rare to medium lamb (internal temp 60–65°C / 140–150°F) or cook a bit longer if you prefer well-done. Watch cherry tomatoes and eggplant to avoid bursting/overcooking. If vegetables char too quickly, move skewers to a cooler part of the grill.

Rest and plate

Transfer cooked kabobs to a resting tray for 5 minutes. Spoon warm Moroccan tomato sauce onto a serving platter or individual plates. Arrange kabobs over or beside the sauce. Add generous spoonfuls of tzatziki and a heap of tabbouleh. Garnish with lemon wedges and fresh parsley or cilantro leaves. Serve immediately.