Killer Kebabs: Herb-Crusted Lamb Skewers

Lemon-marinated cubed leg of lamb is crusted with mustard and mixed herbs after first being well seared. Joshua Bousel

We're forging onward with our series on grilled kebabs. And hey, once you've got the basics covered, the possibilities are endless.

Today's recipe features a combo I've played around with in the past, namely a mustard and herb crust that'll blow your lamb out of the water. And given that it works so well for legs and racks of lamb, I figured it was high time to try it on kebab meat.

I start off by marinating cubed leg of lamb in a lemon, oil, and garlic mixture to give it some bright flavor. Then I skewer the lamb and give it a sear over direct heat until it develops a nice, well-browned exterior. Finally, I move the kebabs over to the cool side of the grill, where I brush them with mustard, sprinkle on a mixture of fresh herbs, and let them slowly cook until the lamb hits a ruby medium-rare.

The resulting kebab has a sharp herbal crust that's robust enough to stand its ground against the rich lamb without overpowering the meat's distinctive flavor.