500 grams Lamb (leg or shoulder), Cut into equally sized cubes
1 handful Fresh Rosemary, Leaves and stems
1 Red onion, Cut into chunks the same size as the lamb cubes
1 Red Bell Pepper, Cut into chunks the same size as the lamb cubes
2 tablespoons Olive oil
1 teaspoon Thyme
2 cloves Garlic, Crushed
1 teaspoon Lemon juice
1. Add the lamb cubes, olive oil, lemon juice and rind, garlic and thyme to a sealable bag and marinade overnight in the refrigerator.
2. After the meat has marinaded, retrieve them from the bag and discard the marinade. Skewer the meat, onions and red bell pepper in alternating positions onto a metal or thickish branch of rosemary.
3. Prepare a pot or wok for cold smoking by layering the bottom with a few layers of aluminum foil. Add a small bowl of ice cubes to the pan or wok and sprinkle the stems and leaves of rosemary around the bowl. The ice will cool the smoke.
4. Add a meat rack to your smoker and lay the kebabs on the rack. Use a kitchen torch or blow torch to apply heat directly to the rosemary. Keep going until it starts to smolder and produce smoke. Add the lid, and make sure no smoke escapes. Smoke the meat for 5 to 15 minutes depending on how strong you want the rosemary flavour to be. Start with a shortest time and increase the smoking time if you want. Rosemary is rather pungent so be careful. The purpose of the smoke is to add flavour to the meat, not to cook it. Once the smoking is done, season the meat with salt and freshly ground black pepper and cook on a griddle pan or barbecue until medium (or to your liking). Depending on the thickness of the cubes, it should take no longer than 10 or 12 minutes. Make sure the vegetables has a nice char around the edges.