Spiced Lamb Kebabs with Mint

I first discovered these spiced lamb kebabs at a summer evening spent in my friend's backyard, where the grill smoke mingled with the scent of cumin and cinnamon drifting through the warm air. It was one of those moments where food became about more than nourishment—it was about gathering, about the magic of flame-kissed meat, and about how the right spices could transport you somewhere far from home. Now, whenever I make them, I'm right back there.

I remember the first time I served these to my sister's family—my nephew took one bite and actually went quiet, which never happens. His mom laughed and said it tasted like the Mediterranean had just landed on his plate. That's when I knew this recipe was a keeper.

Ingredients

• Lamb leg or shoulder, 500g cubes: Lamb is the soul of this dish—the fat content keeps it impossibly tender, and the flavor deepens under those Middle Eastern spices. I learned to cut pieces slightly larger than you think you need; they shrink on the grill but stay juicy inside.
• Olive oil, 2 tbsp: This helps the spices cling to every piece and keeps the lamb from sticking. Use a good one you actually enjoy tasting.
• Garlic cloves, minced: Two cloves might seem modest, but they perfume the entire marinade without overwhelming the spices.
• Ground cumin, 2 tsp: The backbone of the flavor—earthy, warm, and unmistakably Middle Eastern. Don't skip it or substitute dried herbs.
• Ground coriander, 1½ tsp: This adds a subtle brightness that keeps the spice blend from feeling heavy. I was skeptical the first time, but it changed everything.
• Smoked paprika, 1 tsp: Even off a grill, this adds a whisper of smoke and a gentle color that makes everything look restaurant-worthy.
• Ground cinnamon, ½ tsp: Yes, cinnamon on lamb. It sounds unusual until you taste it—a pinch of sweetness that ties all the spices together.
• Ground black pepper, ½ tsp: Fresh-ground is non-negotiable here; it should have a slight bite.
• Salt, 1 tsp: Adjust to your taste, but don't be shy; it draws out the lamb's richness.
• Red onion wedges and bell peppers: These aren't just vegetables—they caramelize on the grill and become sweet and tender, balancing the richness of the lamb.
• Greek yogurt, 200g: The thickness and tang are crucial. Thinner yogurts won't have the same luxurious feel.
• Fresh mint, 2 tbsp: This is the cooling counterpoint to all that warm spice. If you only have dried mint, use half the amount.
• Lemon juice, 1 tbsp: It brightens the yogurt and adds a final pop of freshness that makes people ask for the recipe.

Instructions

Build Your Flavor Base:

In a bowl large enough to hold all the lamb, whisk together the olive oil and minced garlic until fragrant. Then add each spice one by one—cumin, coriander, paprika, cinnamon, pepper, and salt—stirring as you go. You're creating a paste that will coat every piece of lamb. Smell it; this is where the magic starts to happen.

Coat and Marry the Flavors:

Add your lamb cubes to this spice mixture and use your hands to toss everything together. Don't be gentle about it—you want every piece touched by those spices. The massage-like motion helps the oil and spices stick. Cover the bowl and slide it into the fridge. Even 20 minutes will give you results, but if you have time, let it sit for a few hours or overnight. The lamb will deepen in color and flavor.

Prepare the Cooling Sauce:

While the lamb waits, make the mint yogurt. Stir together the Greek yogurt, fresh mint, lemon juice, and minced garlic. Taste it and add a pinch of salt and pepper. This sauce should taste bright and herbaceous, with the yogurt providing a creamy backdrop. Set it aside in the fridge—it'll stay fresh and cool while you grill.

Thread and Arrange:

Take your skewers and begin threading: a piece of lamb, then a red onion wedge, then a piece of bell pepper—alternating colors and textures as you go. This isn't just for looks; the vegetables release their own juices as they cook, keeping everything moist and adding subtle sweetness.

Get the Grill Ready:

Heat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. Lightly oil the grates with a paper towel dipped in oil—this prevents sticking and helps create those beautiful char marks.

Sear and Tend:

Carefully place the kebabs on the hot grill. You'll hear that satisfying sizzle immediately. Don't move them for 2–3 minutes; let them develop a caramelized crust. Then turn them a quarter turn, wait another 2–3 minutes, and repeat. You're aiming for lamb that's deep brown on the outside but still pink and juicy in the very center. Total time is usually 8–10 minutes, depending on your grill and the size of your pieces.

Rest and Serve:

Let the kebabs rest on a warm plate for just a minute or two. Serve them hot with the cool mint yogurt on the side, a squeeze of fresh lemon, and warm flatbreads or rice if you like. Watch people's faces as they taste it.

Save

I'll never forget my neighbor stopping by mid-grill and asking what smelled so incredible. When I offered her a kebab, she closed her eyes with the first bite. That's the moment I realized this recipe wasn't just about technique—it was about creating a memory.

The Story Behind the Spices

This spice blend comes from the heart of Middle Eastern cooking, where every spice serves a purpose. The warmth of cumin and cinnamon together might seem surprising, but it's been used for centuries to complement rich meats like lamb. The first time I made this, I thought the cinnamon was a mistake, but it's actually the ingredient that makes people ask, 'What is that amazing flavor?' It adds a subtle sweetness that balances the savory spices and the char from the grill. That's the kind of nuance that separates a good dish from one you think about for weeks.

Working with the Grill

Grill temperature is everything here. Medium-high heat gives you that gorgeous caramelization without burning the outside while leaving the inside rare. If your grill runs cool, preheat it longer; if it runs hot, move your kebabs to a slightly cooler zone. The vegetables cook at roughly the same pace as the lamb, which is why threading them on the same skewer works so well. They also block some of the direct heat from the meat, keeping it tender.

Beyond the Basic Kebab

This recipe is your foundation, but it loves adaptations. You can thread cherry tomatoes or zucchini rounds between the meat for more vegetables. Some people add a thin slice of halloumi cheese between the lamb pieces—it melts slightly and adds richness. You can even substitute beef chuck or chicken thighs if lamb isn't your preference, though lamb is truly the star here. If you want to make this ahead, marinate the lamb for up to 4 hours, thread the skewers a few hours before cooking, and keep them covered in the fridge. The yogurt sauce keeps for up to two days.

• For extra tenderness, marinate overnight and let the lamb sit at room temperature for 15 minutes before grilling
• If using wooden skewers, soak them for at least 30 minutes so they don't char
• A squeeze of lemon juice on the warm kebabs right off the grill adds brightness that finishes the dish perfectly

Save

These kebabs have become my go-to when I want to feel like I've traveled somewhere distant without ever leaving home. Serve them with cold drinks, warm bread, and good company, and you'll understand why.

Recipe FAQs

→ What spices are used for the lamb seasoning?

The lamb is seasoned with ground cumin, ground coriander, smoked paprika, ground cinnamon, black pepper, and salt for a balanced Middle Eastern flavor.

→ How long should the lamb marinate?

Marinate the lamb cubes for at least 20 minutes to develop flavor, but for a deeper taste, marinate for up to 4 hours or overnight in the refrigerator.

→ Can the lamb be substituted with other meats?

Yes, beef or chicken can be used as alternatives for the skewers, adjusting cooking times accordingly.

→ What is the purpose of the mint yogurt sauce?

The mint yogurt sauce adds a refreshing, cooling contrast to the spiced lamb, balancing the smoky and aromatic notes.

→ What sides pair well with these skewers?

These skewers pair well with warm flatbreads, steamed rice, and a chilled rosé or light red wine for a complete meal.