We adapted Steven Raichlen's multi-purpose kebab recipe for the Spark. The yogurt keeps leaner cuts of meat nice and juicy and the mint adds a bright note that we love with grilled meats. You won't need another kebab recipe!
There are variations on this simple recipe found throughout the Middle and Near East. Works equally well with lamb, beef, or chicken. For more interesting background on kebabs throughout the world, visit https://barbecuebible.com/newsletter/kebabs/
Cut the onion into 6 wedges and cut each wedge crosswise in half. Break the resulting pieces into individual segments.
Make the marinade. Place the yogurt in a large nonreactive bowl. Add the garlic, mint, and olive oil. Grate 1 teaspoon lemon zest with a Microplane or fine grater and add it to the yogurt. Add the juice of the lemon, salt, and pepper. Stir in the meat and cover with plastic wrap. Marinate in the refrigerator for 1 to 2 hours, stirring several times.
Drain the meat and thread it onto the skewers, placing a piece of onion and a fresh mint leaf between each.
Load a Quick or Everyday Briq into the Spark and set the temperature at 550-600°F, depending on how much you like little charred bits. Brush and oil the grill grate.
Arrange the kebabs on the grate and grill until cooked to taste, about 2 minutes per side (8 minutes in all) for medium. For extra flavor, you can baste the cooked kebabs with melted butter. Serve at once.
You'll also need: Flat metal or bamboo skewers (12 inches each)