Jalapeño, Mint, and Red Onion Lamb Kebabs

These mildly spiced lamb kebabs are glazed with a sweet jalapeño glaze. If you are looking to reduce the spiciness of this dish, make sure to remove the seeds from the jalapeños before threading onto the skewers. These kebabs are excellent served over rice or vegetables and as always, spicy food and ice cold beer make a great pairing.

MAKES: 6 TO 8 KEBABS

INGREDIENTS:

KEBABS:

• 1 lamb roast (1½ to 2 pounds, or 680 to 900 g)
• 6 to 8 large jalapeños
• 1 red onion
• 6 to 8 skewers
• Olive oil
• 2½ teaspoons (15 g) salt
• 1 teaspoon black pepper
• ¼ teaspoon garlic powder

JALAPEÑO MINT GLAZE:

• ½ cup (160 g) jalapeño jelly
• 4 to 6 mint leaves, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons (28 ml) red wine vinegar
• 2 tablespoons (28 ml) water
• ½ teaspoon onion powder

INSTRUCTIONS:

1. Place all the ingredients for the Jalapeño Mint Glaze in a small saucepan and bring to a medium simmer. Stir constantly. Reduce the heat to low and continue stirring until the jalapeño jelly has melted through. Remove from the heat and set aside while you prepare the kebabs.
2. Cut the lamb roast into 1¼-inch (3 cm) cubes. Seed and cut the jalapeño peppers into fourths. Peel and cut the red onion into 1¼-inch (3 cm) pieces.
3. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
4. Thread the lamb cubes onto the skewers, alternating with the jalapeño and red onion pieces. Remember to start and end with meat when threading. Brush the kebabs with oil and season with salt, black pepper, and garlic powder on both sides.
5. Place the kebabs onto the grill. Cook for 2 to 3 minutes per side. Begin basting with the Jalapeño Mint Glaze after that point, turn the kebabs, and baste again. Repeat the process 3 to 4 times until the kebabs have cooked through, with a total cook time of 10 to 12 minutes. Reduce the heat on the grill if necessary.
6. Once the lamb is cooked to the desired doneness, remove the kebabs from the grill and let rest for 4 to 5 minutes before serving.

NOTE:

• For a vegetarian or vegan option, use halloumi or kasseri cheese, firm tofu, seitan, or cremini mushrooms instead of the lamb.