British Winter Spiced Lamb Kebabs | Arteflame Grill Recipe

Introduction

There is something undeniably magical about firing up the grill when the air is crisp and the days are short. While summer often claims the title of barbecue season, the true grilling enthusiast knows that winter offers a unique culinary landscape. These British Winter Spiced Lamb Kebabs are designed specifically to bridge the gap between outdoor cooking and comforting, warming flavors. By utilizing spices typically found in British winter baking and savory roasting—such as cinnamon, nutmeg, and cloves—we create a flavor profile that is both rustic and sophisticated.

Cooking this dish on the Arteflame grill elevates the experience entirely. The flat-top griddle provides the perfect platform to achieve a hard, flavorful sear on the lamb while keeping the inside tender and juicy. Unlike traditional open grates where valuable juices drip away, the Arteflame sears the meat in its own marinade, intensifying the savory aroma that will surely draw friends and family out into the cold. This recipe isn't just a meal; it's a celebration of winter resilience and culinary excellence.

Ingredients

The Lamb and Produce

• 2 lbs (900g) leg of lamb, trimmed of excess fat and cut into 1.5-inch cubes
• 2 large red onions, cut into wedges suitable for skewering
• 2 red bell peppers, seeded and cut into 1.5-inch squares
• Fresh parsley or mint, chopped (for garnish)

The Winter Spice Marinade

• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp sea salt (plus more for finishing)
• 1 tsp freshly cracked black pepper

Instructions

Step 1: Marinate the Lamb

1. In a large mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, cumin, coriander, cinnamon, nutmeg, cloves, salt, and pepper until well combined.
2. Add the cubed lamb to the bowl. Massage the marinade into the meat with your hands to ensure every piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though 4 to 6 hours is optimal for deep flavor penetration. Remove the lamb from the fridge 30 minutes before grilling to bring it to room temperature.

Step 2: Assemble the Kebabs

1. If using bamboo skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning. Metal skewers are preferred for the Arteflame to conduct heat internally.
2. Thread the skewers, alternating between a piece of lamb, a slice of red onion, and a piece of red bell pepper. Don't pack them too tightly; leaving a tiny bit of space allows the heat to circulate and cook the meat evenly.
3. Brush any remaining marinade over the vegetables on the skewers.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using hardwood or charcoal. Allow the fire to burn down until you have a bed of hot coals and the cooktop is searing hot.
2. Lightly oil the flat cooktop surface with a high-heat oil (like grapeseed or avocado oil) to season it and ensure a non-stick surface.
3. Identify your heat zones: the area closest to the center opening is for high-heat searing, while the outer edge is for slower, gentler cooking.

Step 4: Grill the Kebabs

1. Place the kebabs directly onto the hot flat-top griddle, arranging them radially so the meat near the center gets a hard sear.
2. Sear the kebabs for 2–3 minutes per side. Rotate them quarter turns to ensure all four sides get a beautiful, caramelized crust.
3. Move the kebabs slightly further away from the center fire to finish cooking to your desired doneness (about 8–10 minutes total for medium-rare to medium).

Step 5: Rest and Serve

1. Once the lamb reaches an internal temperature of 135°F (for medium-rare) or your preferred doneness, remove the kebabs from the grill.
2. Place them on a warm platter and let them rest for 5–10 minutes. This allows the juices to redistribute throughout the meat.
3. Garnish with fresh chopped parsley or mint and serve immediately while hot.

Tips

To get the absolute best results from your British Winter Spiced Lamb Kebabs, temperature control is key. Because you are grilling in colder weather, the ambient temperature can cool your food faster than usual. Ensure your serving platter is warmed before placing the cooked kebabs on it; you can place a heat-proof platter on the outer, cooler edge of the Arteflame while you cook. Additionally, cut your lamb and vegetables into uniform sizes. This ensures that every component of the kebab touches the flat top surface evenly, providing a consistent sear across the entire skewer.

When working with spices like cinnamon and cloves in a savory context, balance is essential. If you are sensitive to these "baking spices," start with slightly less than the recipe calls for. However, remember that the high heat of the Arteflame will mellow the spices significantly, blending them into a warm, savory background note rather than an overwhelming flavor. Finally, don't throw away the marinade! If you have extra, brush it on the kebabs during the first minute of cooking, but discard any leftover marinade that touched raw meat afterwards.

Variations

While this recipe focuses on a traditional British winter spice profile, the beauty of kebabs lies in their versatility. You can easily adapt the flavor profile or the protein to suit your dietary needs or pantry inventory. Here are a few ways to mix things up while keeping the spirit of the dish alive:

• The Spicy Kick: Add 1 teaspoon of red pepper flakes or a chopped fresh chili to the marinade for a heat that cuts through the rich lamb fat.
• The Herb Garden: Swap the ground winter spices for fresh chopped rosemary, thyme, and oregano for a more traditional Mediterranean vibe.
• Vegetarian Option: Replace the lamb with chunks of halloumi cheese or thick portobello mushrooms. The marinade works wonderfully on grilled vegetables.
• Minted Yogurt Marinade: Instead of an oil-based marinade, use full-fat Greek yogurt mixed with dried mint and garlic for a tenderizing, creamy coating.
• Beef Substitution: If lamb isn't your favorite, this spice blend works surprisingly well with cubes of beef sirloin or ribeye.

Best pairings

These spiced lamb kebabs are rich and savory, requiring sides that can stand up to the bold flavors without competing. In the context of a British winter meal, think hearty and grounding comfort foods. A classic pairing would be roasted root vegetables—parsnips, carrots, and potatoes—which can be cooked right alongside the kebabs on the Arteflame's flat top. The sweetness of the roasted roots complements the cinnamon and nutmeg in the lamb perfectly.

For a starch, warm flatbreads or naan are excellent for soaking up the juices. Briefly toss the bread on the grill for 30 seconds to warm it through and get a bit of char. To cut through the richness of the meat, serve a side of cool tzatziki or a mint-yogurt sauce with a squeeze of lemon. Beverage-wise, a robust red wine like a Syrah or a British porter beer creates a harmonious dining experience, echoing the earthy notes of the spice blend.

Conclusion

Winter grilling is an art form that rewards the brave with flavors that summer simply cannot replicate. These British Winter Spiced Lamb Kebabs are the epitome of cold-weather comfort food—warm, aromatic, and deeply satisfying. The unique blend of cinnamon, cloves, and savory lamb creates a taste profile that feels festive yet grounded.

Using the Arteflame grill for this recipe not only ensures a superior sear but also turns the cooking process into a social event, gathering everyone around the fire for warmth and anticipation. Whether you are looking for a new holiday tradition or simply want to elevate your weekend dinner, this recipe proves that the grilling season truly never ends. Fire up the grill, pour a drink, and enjoy the delicious results.