Marinated & Grilled
– Lamb - The best cut to use for kabobs is either a boneless leg of lamb or lamb shoulder. – Skewers - Be sure to soak the skewers for at least 30 minutes in water so they don't catch fire on the grill. – Meat Thermometer - To check for doneness. Cooking by temperature and not by time is the best way to get perfect doneness.
Use a sharp knife to slice the lamb into 1" to 1 1/2" cubes. Combine the marinade ingredients, then toss with the lamb. Cover and refrigerate for 8 to 24 hours.
Soak the skewers in water if they are wood for at least 30 minutes, and then slide the marinated lamb cubes onto the skewers, letting excess marinade drip off.
Preheat your grill to medium-high heat and grill the kabobs over direct heat, turning every 3 to 5 minutes until the internal temperature reaches 130° F (54° C) for medium rare.
Transfer to a cutting board or serving platter to rest for 5 minutes. Freshen up with a drizzle of good olive oil, a squeeze of lemon juice and a sprinkle of finishing salt.
Get the full step-by-step recipe at the link below.