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

LULA KEBABS - Spicy Beef & Lamb Kebabs

  Date: February 24, 2009
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The recipe is from Afghanistan by way of Steven Raichlen’s world tour for his Barbecue Bible cookbook. Beef and lamb are mixed with onions, serrano chili, cilantro, dill weed, cumin turmeric, salt & pepper plus an egg to serve as a binder. Unlike other kabobs I have made that were chunks of meat on a skewer, these were more like a ground meat sausage on a stick. I served it on a bed of brown and white rice with some grilled tomatoes. The taste was spicy but not real hot as I might have expected from the serrano chilies. I enjoyed this a lot and I plan to revisit Barbecue Bible for some more change of pace meals.
Recipe Source:
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BBQ USA

Barbecue Bible:

Lula Kabobs - Page 222
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 5/8” Metal Skewers