Lamb kebabs cooked on the Weber grill

Lamb kebabs cooked on the Weber grill.
There is no other late night feast that soothes a hungry person after being out all night. The very sight of a kebab van makes most people excited after a night out partying.
So how do we recreate this epic meal at home?
Easy enough to do, grab some lamb, season it well and grill it. Well that is the basics of it. There is a trick or two when it comes to making a great kebab, mainly how long to cook the meat for.
So let’s delve into the art of making a great lamb kebab.
As in all of my recipes, I run through the selection and trim, the seasoning, BBQ set up and resting and serving.
As always, cheers for watching
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Ingredients:
1kg (2.2lbs) boneless leg of lamb
Half an iceberg lettuce (sliced)
2 medium red onions (sliced)
4 x large tomatoes (sliced)
6 x pita bread
Lamb seasoning Ingredients:
2 tablespoons of olive oil
2 teaspoons of kosher salt
1 and ½ teaspoons of black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 teaspoons of dried oregano
1 teaspoon of dried thyme
Juice of 1 lemon (half at the start and half throughout the cook)
Garlic sauce:
¾ cup of Greek yoghurt
1 tablespoon of lemon juice
2 garlic cloves (crushed)
Salt & pepper to taste
Items Used:
57cm (22”) Weber Kettle
Chimney Starter
Charcoal Baskets
Feeds: 6
Preparation Time: 1 hour (includes removing the meat from the fridge an hour before use)
Cook Time: 1 hour and 10 minutes
Cuisine: Middle Eastern / Australian
Hydration: 3 x beers
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