This recipe for Middle Eastern spiced lamb kebabs brings vibrant flavors to your grill with a fragrant spice marinade.
The spicy, juicy lamb pairs perfectly with a cool and herby mint yogurt sauce, making it a crowd-pleasing main course.
Ideal for a weekend barbecue or a weekday dinner, these kebabs are easy to prepare and quick to cook.
Why You’ll Love This Recipe
- The warm spice blend enhances the natural flavor of lamb without overpowering it.
- Marinating the meat for at least 2 hours ensures tender, flavorful kebabs.
- The mint yogurt sauce provides a refreshing contrast to the rich spiced lamb, balancing the dish.
- Grilling at the proper temperature cooks the lamb to a safe 160°F (71°C) while keeping it juicy.
Middle Eastern Spiced Lamb Kebabs with Mint Yogurt Sauce
These Middle Eastern lamb kebabs are marinated with a blend of warm spices and grilled to juicy perfection, served with a refreshing mint yogurt sauce.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 12 lamb kebabs with about 3 kebabs per serving
Ingredients
- 1.5 pounds (680 g) ground lamb
- 1 small onion, finely grated
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, plus more for grilling
- Wooden or metal skewers (if using wooden, soak in water 30 minutes before grilling)
- For the mint yogurt sauce:
- 1 cup (240 ml) plain Greek yogurt
- 1/4 cup (10 g) fresh mint leaves, finely chopped
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Lamb Mixture In a large bowl, combine ground lamb, grated onion, minced garlic, cumin, coriander, paprika, cinnamon, allspice, cayenne pepper, salt, black pepper, and 2 tablespoons olive oil. Mix thoroughly by hand or with a spoon until all ingredients are well incorporated. Cover and refrigerate for at least 2 hours to marinate.
- Form the Kebabs Divide the marinated lamb mixture into 12 equal portions. With damp hands, shape each portion into a sausage-like kebab around each skewer, about 4 inches long. Make sure the meat is evenly distributed and compacted to prevent falling apart during grilling.
- Make the Mint Yogurt Sauce In a small bowl, stir together the Greek yogurt, chopped mint, lemon juice, minced garlic, and a pinch of salt and pepper. Cover and refrigerate until ready to serve to let flavors meld.
- Grill the Kebabs Preheat a grill or grill pan to medium-high heat (about 400°F/204°C). Lightly oil the grill grates. Grill the kebabs for about 4-5 minutes per side, turning once, until nicely charred and cooked through to an internal temperature of 160°F (71°C) as measured with a meat thermometer.
- Serve Remove the kebabs from the grill and let rest for 5 minutes. Serve hot with the chilled mint yogurt sauce on the side.
Helpful Tips
- Soaking wooden skewers in water before grilling prevents them from burning.
- Use a meat thermometer to ensure lamb reaches 160°F (71°C) for food safety.
- You can substitute ground beef for lamb if preferred, but lamb offers the authentic flavor.
- For extra flavor, add chopped fresh parsley or cilantro to the lamb mixture if desired.
Storage and Make-Ahead
Store leftover cooked kebabs in an airtight container in the refrigerator for up to 3 days.
Keep the mint yogurt sauce refrigerated separately and use within 2 days for best freshness.
Reheat kebabs gently in a skillet or oven to avoid drying out.
Frequently Asked Questions
Can I make the lamb kebabs ahead of time?
Yes, you can prepare and marinate the lamb mixture up to 24 hours in advance and refrigerate it until ready to form and grill the kebabs.
Can I cook these kebabs indoors?
Yes, you can cook the kebabs on a grill pan or broiler indoors. Cook at medium-high heat and use a thermometer to check doneness.
Is the mint yogurt sauce suitable for dairy-free diets?
No, the sauce contains Greek yogurt which is a dairy product. You could substitute with a non-dairy yogurt alternative if needed.
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