Ingredients

• 2 lbs lamb leg or shoulder, cut into 1-inch cubes
• 2 Scotch bonnet peppers, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce
• 2 tbsp butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Wooden or metal skewers

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood on top of the napkins.
3. Light the paper to ignite the firewood.
4. Let the grill heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the lamb marinade

1. In a large mixing bowl, combine Scotch bonnet peppers, garlic, ginger, lime juice, soy sauce, melted butter, salt, black pepper, smoked paprika, and thyme.
2. Add lamb cubes to the marinade and mix well to coat evenly.
3. Cover and let marinate for at least 30 minutes (or up to 4 hours for more flavor).

Step 3: Skewer the lamb

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. Thread marinated lamb pieces onto skewers, leaving some space between each piece for even cooking.

Step 4: Sear the lamb on the Arteflame center grill grate

1. Place skewers on the center grill grate at 1,000°F to sear.
2. Sear each side for about 1-2 minutes until a golden-brown crust forms.

Step 5: Finish cooking on the flat cooktop

1. Move the seared lamb skewers to the flat cooktop, closer to the center for medium-high heat or near the edges for lower heat.
2. Cook for another 5-8 minutes, turning occasionally, until the internal temperature reaches 15°F below your desired doneness.
3. Remove from the grill and let rest for 5-10 minutes before serving.

Tips

• For extra juiciness, baste the kebabs with melted butter while grilling.
• Always remove the lamb when it’s 15°F below the desired doneness, as it continues to cook after being removed from the grill.
• Use the outer edges of the flat cooktop to keep cooked food warm while finishing other items on the grill.

Variations

1. Garlic Herb Lamb Kebabs: Swap out the Scotch bonnet peppers for a mix of rosemary, thyme, and extra garlic.
2. Moroccan-Spiced Lamb Kebabs: Marinate the lamb with cumin, coriander, cinnamon, and turmeric for a North African twist.
3. Sweet and Spicy Honey Lamb Kebabs: Add a tablespoon of honey to the marinade for a caramelized glaze with a hint of sweetness.
4. Lemon-Pepper Lamb Kebabs: Use fresh lemon zest and cracked black pepper to brighten up the flavor.
5. Hickory-Smoked Lamb Kebabs: Add a handful of hickory wood chips to the fire for a deep, smoky flavor.

Conclusion

Mastering these Scottish Grilled Scotch Bonnet Lamb Kebabs on the Arteflame Grill brings out the best in bold, fiery flavors. With the steakhouse-quality sear from the center grill and the controlled finish on the flat cooktop, your kebabs will be juicy, tender, and full of smoky goodness. Enjoy them with flavorful sides and impress your guests with your grilling skills!

Best pairings

• Grilled Pita Bread
• Fire-Roasted Vegetables
• Garlic Butter Corn on the Cob
• Cooling Cucumber Yogurt Sauce
• Fresh Mango Salsa
• Smoky Grilled Potatoes