Making delicious spicy lamb kebobs have never been easy. Good news! You can prepare the skewers ahead of time (up to 3 days in advance) and refrigerate them covered. Then, remove, baste, and grill right before serving.
1/2 bottle Rupen's Spicy Barbecue Marinade (KANDOO)
1/2 cup good quality olive oil
1 lb lamb kebobs
1 red onion, peeled and chopped in 4-inch quarters
1 red bell pepper, chopped in 4-inch quarters
1 green bell pepper, chopped in 4-inch quarters
Skewer the lamb, onion, and bell peppers alternating on your skewers.
Pre-heat your grill based on the manufacturer's instructions.
Meanwhile, mix the marinade and olive oil in a medium-size bowl.
Baste the kebobs with the marinade and grill.