Grilled Lamb Kabobs with Mint-Yogurt Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
inactive time
3 hrs
-
Total Time
3 hrs 25 mins
-
Servings
6
-
Calories
297 kcal
-
Course
Main Course, Lunch, Dinner
Grilled Lamb Kabobs with Mint-Yogurt Sauce
Description
Grilled Lamb Kabobs with Mint-Yogurt Sauce showcase lamb shoulder pieces marinated in olive oil, red wine vinegar, Dijon mustard, garlic, rosemary, and tarragon. This marinade tenderizes the meat while imparting complex herbal notes. After marinating for at least three hours, the lamb cubes are skewered, seasoned, and grilled over medium-high heat until caramelized and juicy.
The accompanying mint-yogurt sauce balances the warm, savory flavors of the lamb with creamy tang and a hint of lemon and honey sweetness. This sauce complements the richness of the meat and adds a cooling contrast.
These kabobs are served straight from the grill and make an excellent main course paired with fresh salads or grilled vegetables. Cutting the lamb into even cubes ensures uniform grilling and a consistently tender result.
Marinating the lamb overnight enhances flavor and tenderness. Soaking the bamboo skewers prevents burning during grilling, and resting the kabobs briefly after cooking allows juices to redistribute for moist bites.
Ingredients
lamb kabobs
- 4½ tbsp olive oil divided
- 2½ tbsp red wine vinegar
- 1½ tbsp Dijon mustard
- 1 tbsp rosemary minced
- 1 tbsp tarragon minced
- 1 garlic minced, clove
- 2½ pounds lamb shoulder cut into 1 inch cubes, boneless, New Zealand grass-fed
- salt to taste
- black pepper to taste
mint yogurt sauce
- 1 cup Greek yogurt
- 2 tbsp mint leaves chopped
- 2 tbsp lemon juice
- 1½ tbsp honey
- salt to taste
- black pepper to taste
Instructions
Kabobs
- In a mixing bowl combine 3 tablespoons oil, vinegar, mustard, rosemary, tarragon, and garlic cloves and whisk together.
- Add lamb to marinade and toss together until each piece is evenly coated. Refrigerate and marinate for 3 hours.
- Soak 10-12 bamboo skewers in water for about 30 minutes.
- Remove lamb from refrigerator and skewer cubes of lamb onto bamboo skewers until all cubes have been skewered. Season each skewer generously with salt and pepper on all sides.
- Set a grill or grill pan on medium-high heat and brush the surface with remaining oil. Grill skewers (in batches if needed) for 4 minutes on each side.
- Remove from heat and allow kabobs to rest, about 5 minutes.
Sauce
- Combine all of the ingredients in a bowl and whisk together. Season with salt and pepper and stir together.
Serving
- Pile skewers onto a platter and top with a sprinkle of sea salt flakes and cracked black pepper. Serve with dipping sauce.
Notes
- Use boneless lamb shoulder for optimal flavor and juiciness in kabobs.
- Cut lamb into equal-sized cubes to ensure even cooking on the grill.
- Marinate the lamb for at least 3 hours, or up to 24 hours, to enhance tenderness and flavor absorption.
- Soak bamboo skewers for about 30 minutes before grilling to prevent burning.
- Allow kabobs to rest about 5 minutes after grilling to redistribute juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 139mg | 6% |
| Potassium | 454mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
