The trick is to smoke the meat and not make the meat smoke

LAMB KEBABS

  Date: October 18, 2007
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For a long time now I had wanted to try out kabobs on the gas grill. My 6 burner gas grill has a nice wide infrared rotisserie burner on the back wall. I thought it would be fun to do kabobs without having to worry about constantly turning them. My MASTERING THE GRILL cookbook had lots of advice on the proper way to do kabobs. I chose a recipe called Steak and Potato Kebabs to try out. When I got to Whole Foods they had great looking lamb steaks so I quickly went the traditional route and used lamb instead of beef. I decided to add green and red peppers and onions to the mix. So the recipe gave me a starting point and good advice on how to properly cook kabobs. The behind the scenes travails behind these kabobs will be detailed in a future blog entry. But the bottom line: These were well worth it.
Related Blog Entries:
Recipe Source:
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Man Made Meals

Mastering the Grill:

Based on the Recipe Steak & Potato Kabobs - Page 115
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Kenmore Rotisserie Unit