Lamb Kebabs with Yoghurt Sauce
Juicy, flavorful, and easy to prepare, these Lamb Kebabs with Yoghurt Sauce are a mouthwatering addition to any meal. Made with spiced ground lamb infused with fresh parsley, smoky paprika, and aromatic cumin and coriander, these skewers pack a delightful punch of Middle Eastern-inspired flavors. Grilled or broiled to perfection, their lightly charred exterior pairs beautifully with the creamy yoghurt sauce, which is brightened by fresh mint, zesty lemon, and crisp cucumber. Ready in just 35 minutes, these kebabs are perfect for a fast weeknight dinner or a weekend barbecue. Serve them hot alongside the refreshing sauce for a dish that’s as comforting as it is elegant. Whether enjoyed on their own or wrapped in warm flatbreads, these lamb kebabs are sure to impress!
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Recipe Information
Ingredients
- 500 g Ground lamb
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tbsp, chopped Fresh parsley
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 200 g Plain yoghurt
- 0.5 medium, grated Cucumber
- 1 tbsp Lemon juice
- 2 tbsp, chopped Fresh mint
- 0.25 tsp Salt (for sauce)
- 6 pieces Wooden or metal skewers
Instructions
In a large mixing bowl, combine the ground lamb, finely chopped onion, minced garlic, parsley, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
Divide the lamb mixture into 6 equal portions and shape each portion into a long, sausage-like shape around a skewer. If using wooden skewers, soak them in water for at least 30 minutes before use.
Brush the kebabs lightly with olive oil and set them aside while preheating the grill or broiler.
Preheat your grill or oven's broiler to medium-high heat.
Cook the kebabs on the grill or under the broiler for 10-12 minutes, turning occasionally, until they are fully cooked and slightly charred on the outside.
While the kebabs are cooking, prepare the yoghurt sauce. In a small mixing bowl, combine the plain yoghurt, grated cucumber (squeeze out excess water), lemon juice, fresh mint, and salt. Mix well and refrigerate until ready to serve.
Once the kebabs are cooked, remove them from the heat and let them rest for a few minutes.
Serve the lamb kebabs hot with the yoghurt sauce on the side. Optionally, garnish with additional chopped parsley or mint.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 5011 mg | 218% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 18.9 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 561 mg | 43% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
