Prep Time: 20 minutes (excluding marination time)

Marination Time: 2-4 hours (or overnight for more flavor)

Cook Time: 15-20 minutes on the smoker

Servings: 8-10

Lamb Marinade:

2lbs lamb shoulder or leg, cut into 1.5-inch cubes

3tbsp olive oil

3 garlic cloves, minced

1 tbsp lemon juice

1 tbsp lemon zest

1 tbsp oregano

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cinnamon

1 tbsp Komodo Black hot sauce

Salt and pepper, to taste

Marinate the Lamb:

In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, oregano, cumin, coriander, paprika, cinnamon, Komodo Black salt, and pepper. Mix well.
Add the lamb cubes into the marinade and toss to coat evenly.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but for best results, marinate overnight

Preheat the Smoker:

Preheat your smoker to 225°F (107°C). Use wood chips like hickory or applewood for a subtle smokey flavor.
If using a charcoal grill with a smoker box, make sure the coals are set to the side to create indirect heat

Assemble the Kabobs:

Once the lamb is well marinated, thread the lamb cubes onto skewers, leaving a little space between each piece to allow for even cooking.

Smoke the Kabobs:

Place the kabobs on the smoker rack. Close the lid and let the lamb cook for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, or higher if you prefer it well-done.
While cooking, rotate the kabobs every 5 minutes for even smoking and grilling.

Finishing Touches:

Remove the kabobs from the smoker and let them rest for a few minutes before serving.
Garnish with fresh parsley and serve with a side of tangy yogurt sauce for dipping.