Serving: 4
Prep Time: 10 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 4 minutes
¾ cup finely chopped onion
½ cup dry red wine
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
Juice and zest of 1 large lemon
1 pound boneless leg of lamb, trimmed and cut into 16 one-inch cubes
6 ears corn, husks and silk removed
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 small onion, cut into wedges
4 skewers
2 Afire gourmet sugar maple plank
First. To make the marinade, combine the garlic, onion, wine, vinegar, olive oil, mustard, and lemon juice in a large resealable plastic bag. Add lamb to bag, seal, and marinate in refrigerator for 2 to 12 hours, turning bag occasionally.
Second. Remove lamb from bag and discard marinade. Put lamb in a large bowl and set aside. Put potatoes in a large saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes, or until barely tender. Drain and set aside.
Third. Add lemon zest, rosemary, cumin, salt, and pepper to lamb. Toss gently to coat. Thread lamb, potato halves, and onion wedges alternately onto skewers.
Last. Place kebabs on plank. Close lid and grill for 4 minutes on each side, or until lamb reaches desired degree of doneness. Remove from grill and allow to rest for 5 minutes before serving.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
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