Soak cedar wraps in tepid water for 30-40 minutes.
Preheat grill for medium heat.
Combine oil, clarified butter (ghee), garlic, thyme, lemon juice, salt, and lemon pepper in a bowl. Set aside.
Cut fish into 1 1/2" chunks. Slice lemons into thin slices; they should fold over easily without breaking. Alternate fish pieces with folded lemon slices. Repeat process for remaining kebabs. Brush each kebab with olive oil-lemon juice mixture.
Remove cedar wraps from water and blot dry with paper towels. Set one halibut kebab inside of each wrap, fold over and secure with string.
Place cedar wrapped kebabs onto the grill cook for 15-20 minutes, or until the internal temperature of the fish reaches 145 degrees F.
Remove from grill, unwrap and serve with your favorite sides, or condiments.