Smoked Lamb Kabobs with Sumac and Pine Nut Gremolata

How to Make Smoked Lamb Kabobs with Sumac and Pine Nut Gremolata

1. 1

   Step 1: Make the marinade and marinate lamb

   Whisk together olive oil, minced garlic, juice and zest of the lemon, ground sumac, kosher salt and black pepper in a large bowl. Add the cubed lamb and toss until evenly coated; cover and refrigerate for at least 20 minutes and up to 2 hours to let the flavors penetrate.

   For this step

   • 1 1/2 lbBoneless lamb (leg or shoulder), cut into 1–1¼" cubes
   • 1/4 cupExtra-virgin olive oil
   • 3 clovesGarlic, minced
   • 1 mediumLemon (juice and zest)
   • 1 tbspGround sumac
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Toast pine nuts and prepare gremolata

   Heat a small skillet over medium and toast the pine nuts, stirring frequently, until fragrant and lightly golden, about 2–3 minutes; transfer to a plate to cool. Finely chop the parsley and, once pine nuts are cool, combine them with the parsley; reserve until ready to finish the kabobs.

   For this step

   • 1/4 cupPine nuts
   • 1/2 cupFresh flat-leaf parsley, finely chopped
   
3. 3

   Step 3: Thread lamb onto skewers

   If using wooden skewers, soak them 20–30 minutes before threading to prevent burning. Thread the marinated lamb onto the skewers, leaving a little space between pieces for smoke circulation; let skewered kabobs rest at room temperature while the smoker heats.

   For this step

   • 8 skewersWooden or metal skewers (about 8)
   
4. 4

   Step 4: Smoke the kabobs

   Preheat your smoker to 225–275°F (107–135°C) and add a mild wood like apple, cherry or oak. Place kabobs on the smoker grates and smoke until an instant-read thermometer inserted into a larger piece reads 125–135°F (52–57°C) for medium-rare to medium, about 20–30 minutes depending on cube size; turn once halfway for even color.
   
5. 5

   Step 5: Rest and finish with gremolata

   Remove kabobs from the smoker and let rest 8–10 minutes on a clean tray to redistribute juices. While they rest, add a small pinch of lemon zest (from the lemon used in the marinade) to the parsley and pine nuts, toss to combine, then sprinkle the gremolata over the kabobs just before serving.
6. 6

   Step 6: Serve and optional finish

   Serve kabobs warm with sides like flatbreads, yogurt sauce or a simple salad; for extra char, quickly sear the smoked kabobs on a hot cast-iron pan or grill for 1 minute per side before resting. Leftovers keep well refrigerated for 2–3 days and are excellent chopped into grain bowls or wraps.
   

1. Whisk together olive oil, minced garlic, juice and zest of the lemon, ground sumac, kosher salt and black pepper in a large bowl. Add the cubed lamb and toss until evenly coated; cover and refrigerate for at least 20 minutes and up to 2 hours to let the flavors penetrate.
2. Heat a small skillet over medium and toast the pine nuts, stirring frequently, until fragrant and lightly golden, about 2–3 minutes; transfer to a plate to cool. Finely chop the parsley and, once pine nuts are cool, combine them with the parsley; reserve until ready to finish the kabobs.
3. If using wooden skewers, soak them 20–30 minutes before threading to prevent burning. Thread the marinated lamb onto the skewers, leaving a little space between pieces for smoke circulation; let skewered kabobs rest at room temperature while the smoker heats.
4. Preheat your smoker to 225–275°F (107–135°C) and add a mild wood like apple, cherry or oak. Place kabobs on the smoker grates and smoke until an instant-read thermometer inserted into a larger piece reads 125–135°F (52–57°C) for medium-rare to medium, about 20–30 minutes depending on cube size; turn once halfway for even color.
5. Remove kabobs from the smoker and let rest 8–10 minutes on a clean tray to redistribute juices. While they rest, add a small pinch of lemon zest (from the lemon used in the marinade) to the parsley and pine nuts, toss to combine, then sprinkle the gremolata over the kabobs just before serving.
6. Serve kabobs warm with sides like flatbreads, yogurt sauce or a simple salad; for extra char, quickly sear the smoked kabobs on a hot cast-iron pan or grill for 1 minute per side before resting. Leftovers keep well refrigerated for 2–3 days and are excellent chopped into grain bowls or wraps.