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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 for the grill herbs, it’s good marinate them overnight to give the herbs and spices time to hydrate and marry with the ingredients. There may be extra vegetables, I 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. Round out your Father’s Day Table with Grilled Kale and Asparagus Salad and Grilled Greek Salad (see Recipe Notes below).
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 of 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 ingredient of the sauce and place in a small bowl.
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.
