Spiced Lamb Kebabs with Mint (Printable Version)
Aromatic lamb skewers grilled and served with a cooling mint yogurt sauce and fresh vegetables.
# What You'll Need:
→ Lamb Kebabs
01 - 1.1 lbs lamb leg or shoulder, cut into 1 inch cubes
02 - 2 tbsp olive oil
03 - 2 garlic cloves, minced
04 - 2 tsp ground cumin
05 - 1 ½ tsp ground coriander
06 - 1 tsp smoked paprika
07 - ½ tsp ground cinnamon
08 - ½ tsp ground black pepper
09 - 1 tsp salt
10 - 1 small red onion, cut into wedges
11 - 1 red bell pepper, cut into large chunks
12 - 1 green bell pepper, cut into large chunks
→ Mint Yogurt Sauce
13 - ¾ cup Greek yogurt
14 - 2 tbsp fresh mint, finely chopped
15 - 1 tbsp fresh lemon juice
16 - 1 small garlic clove, minced
17 - Salt and pepper, to taste
→ To Serve (Optional)
18 - Lemon wedges
19 - Warm flatbreads or rice
# Step-by-Step:
01 - In a large bowl, combine olive oil, minced garlic, cumin, coriander, smoked paprika, cinnamon, black pepper, and salt. Add lamb cubes and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 4 hours for more flavor.
02 - Mix Greek yogurt, chopped mint, lemon juice, minced garlic, salt, and pepper in a small bowl. Refrigerate until serving.
03 - Thread marinated lamb cubes onto skewers, alternating with red onion wedges and chunks of red and green bell peppers.
04 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
05 - Grill kebabs for 8 to 10 minutes, turning occasionally, until lamb is browned outside and cooked through.
06 - Serve the hot kebabs with mint yogurt sauce, lemon wedges, and optionally warm flatbreads or rice.
# Expert Advice:
01 -
- The spice blend is utterly intoxicating—warm, layered, and nothing like what you'd expect from something so simple to make
- That cool, herby mint yogurt is the secret weapon that makes every bite sing and keeps you reaching for more
- Tender lamb that stays juicy on the inside with just the right charred edges, ready in under an hour from start to finish
02 -
- Don't skip the marinating step, even if you're in a rush. Those 20 minutes make the difference between good kebabs and ones that taste like they came from somewhere special.
- The lamb will continue cooking slightly after you remove it from the heat, so pull it off when it still looks a bit underdone. Overcooked lamb becomes dry and tough, and that's not what we're after here.
03 -
- Make the yogurt sauce while the lamb marinates; this way everything comes together without stress, and the sauce has time to chill properly
- If you notice the lamb pieces are different sizes, grill the larger ones for an extra minute or two at the end, or move the smaller pieces to a cooler part of the grill