This recipe delivers juicy Persian lamb kebabs infused with fragrant spices and grilled over high heat for a smoky flavor.
The sumac yogurt sauce adds a fresh, tangy contrast that complements the richness of the lamb.
Perfect for a dinner with rice or warm flatbread, these kebabs offer a balanced and flavorful meal easily prepared at home.
Why You’ll Love This Recipe
- The marination with yogurt and spices tenderizes the lamb while imparting depth of flavor.
- Grilling over high heat seals in juices and adds a smoky char that complements the warm spice profile.
- Sumac in the yogurt sauce provides a citrusy tang that brightens each bite, balancing the savory lamb.
Grilled Persian Lamb Kebabs with Sumac and Yogurt Sauce
Tender Persian lamb kebabs marinated in warm spices, grilled to perfection, and served with tangy sumac yogurt sauce. Ideal with rice or flatbread.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 12 kebabs
Ingredients
- 1.5 pounds (680 g) boneless lamb shoulder or leg, cut into 1 inch (2.5 cm) cubes
- 3/4 cup (180 ml) plain Greek yogurt, divided
- 2 tablespoons olive oil
- 2 teaspoons ground sumac, divided
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 metal or soaked wooden skewers
- 1/4 cup (60 ml) plain Greek yogurt (for sauce)
- 1 teaspoon ground sumac (for sauce)
- 1 teaspoon fresh lemon juice (for sauce)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Marinate the Lamb In a large bowl, combine 1/2 cup Greek yogurt, olive oil, 1 teaspoon ground sumac, cumin, coriander, paprika, cinnamon, minced garlic, lemon juice, salt, and black pepper. Add lamb cubes and coat thoroughly. Cover and refrigerate for at least 1 hour or up to overnight to tenderize and absorb flavors.
- Prepare the Yogurt Sumac Sauce Mix the remaining 1/4 cup Greek yogurt with 1 teaspoon ground sumac and 1 teaspoon lemon juice in a small bowl. Chill until ready to serve.
- Preheat the Grill Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). If using wooden skewers, make sure they have soaked in water for 30 minutes before grilling to prevent burning.
- Thread and Grill Thread marinated lamb cubes onto skewers, leaving small gaps between pieces for even cooking. Grill the kebabs for 3-4 minutes per side, turning once, until well charred on edges and the internal temperature reaches 145°F (63°C) for medium-rare or up to 160°F (71°C) for medium well.
- Rest and Serve Remove kebabs from grill and let rest for 5 minutes. Serve warm with the sumac yogurt sauce, garnished with fresh parsley if desired, alongside basmati rice or flatbread.
Helpful Tips
- Always marinate the lamb in the refrigerator to prevent bacterial growth and ensure food safety.
- Use a meat thermometer to check lamb's doneness, aiming for 145°F (63°C) for safe consumption with juicy results.
- If you cannot find sumac, substitute with lemon zest and a small pinch of paprika for a similar citrusy flavor.
- Soak wooden skewers in water for at least 30 minutes before grilling to avoid burning.
- Leftover kebabs can be used chilled in salads or wraps for quick meals the next day.
Storage and Make-Ahead
Store leftover grilled kebabs in an airtight container in the refrigerator for up to 3 days.
Reheat gently in an oven or microwave until steaming hot, or enjoy cold in a salad or sandwich.
Keep the yogurt sauce refrigerated separately and consume within 2 days for best freshness.
Frequently Asked Questions
Can I use another cut of lamb for these kebabs?
Yes, boneless leg or shoulder cuts are best for kebabs because they are tender and hold up well to grilling when cut into cubes.
How long should I marinate the lamb?
Marinating for at least 1 hour is good for flavor, but overnight in the refrigerator improves tenderness and depth of taste.
What if I don’t have a grill?
You can cook these kebabs under a broiler or in a grill pan on the stove at high heat, turning as needed until cooked through.
Is sumac essential for this recipe?
Sumac provides the characteristic tangy flavor, but if unavailable, lemon zest and paprika can be used as a substitute.
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