Grilled Lamb Kebabs with Yogurt Sauce
Denise Landis is the founder & CEO of The Cook's Cook.
Grilled Lamb Kebabs with Yogurt Sauce is a classic recipe that brings out the best in simple, quality ingredients.
Grilling the lamb imbues it with a smoky flavor that pairs well with the cool, creamy texture of the yogurt sauce. The sauce, made with just a few ingredients, complements the meat without overpowering it.
The key to unlocking this dish’s full potential is using freshly ground black pepper for bursts of sharp, aromatic flavor. Black pepper, combined with the marinade of garlic, lemon, and herbs, tenderizes the lamb and enhances its natural flavors without overwhelming them.
This easy grilled dish is ideal for a relaxed family dinner or a casual get-together with friends. It yields consistently delicious results.
Serve these kebabs with a side of grilled vegetables or a fresh salad for a complete meal.
Ingredients
For the lamb:
- 907 grams (2 pounds) trimmed boneless lamb leg, cut into 2.5 cm (I-inch) cubes
- 177 ml (3/4 cup) extra-virgin olive oil
- 79 ml (1/3 cup) fresh lemon juice
- 3 cloves garlic, peeled and minced
- 2 bay leaves
- 2 tablespoons chopped fresh oregano
- ½ teaspoon cracked black peppercorns
- Salt
For the yogurt sauce:
- 473ml (2 cups) Greek or whole-milk yogurt
- Half a seedless cucumber, peeled and finely chopped
- 2 tablespoons finely chopped fresh mint leaves
- Salt
For serving:
- Sliced or diced ripe tomatoes
- Shredded lettuce
- Thin-sliced red onion or sweet onion
- Hummus
- Pita bread
Preparation
I. Marinate the lamb: In a heavy-duty plastic storage bag or covered container, combine the lamb cubes, olive oil, lemon juice, garlic, bay leaves, oregano, peppercorns, and salt to taste. Mix well and refrigerate for at least 6 hours and up to 24 hours.
2. For the yogurt sauce: In a mixing bowl, combine the yogurt, cucumber, and mint. Season with salt to taste. Transfer to a serving bowl and refrigerate until needed.
3. To grill and serve: Preheat a grill. Remove the lamb cubes from the marinade and thread onto 8 or more skewers. Grill the lamb, turning often, until browned on the outside and medium-rare (or to taste) on the inside. Serve with yogurt sauce, tomatoes, lettuce, onion, hummus, and pita bread.
Serve these lamb kebabs with an attractive platter of tomatoes and greens. If you use bamboo skewers, soak them for up to an hour before using them. Do not oversoak; they will splinter as you thread the meat onto them.
WINES:
Minervois, Barbera, Cabernet Savignon (United States)
TO MAKE AHEAD:
Six to twenty-four hours before serving: marinate lamb.
Forty minutes before serving: Preheat grill. Prepare yogurt sauce. Grill lamb.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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