Best 10 Herbed Lamb Kebabs With Yogurt Sauce Recipes

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**Herbed Lamb Kebabs with Yogurt Sauce: A Culinary Journey to the Mediterranean**

Embark on a culinary adventure to the sun-kissed shores of the Mediterranean with our tantalizing Herbed Lamb Kebabs. These succulent skewers, infused with a vibrant blend of aromatic herbs and spices, capture the essence of the region's rich culinary traditions. Perfectly grilled, the tender lamb morsels are complemented by a refreshing and tangy yogurt sauce, creating a harmonious balance of flavors that will delight your palate. This recipe provides step-by-step instructions for creating these delectable kebabs, along with variations for chicken and vegetarian options. Whether you're hosting a lively barbecue or seeking a flavorful weeknight meal, our Herbed Lamb Kebabs with Yogurt Sauce promise to transport you to the heart of the Mediterranean, offering a taste of its vibrant culinary heritage.

Here are our top 10 tried and tested recipes!

LAMB KABOBS WITH YOGURT SAUCE



Lamb Kabobs with Yogurt Sauce image

I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup white wine or chicken broth
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 pound sirloin lamb roast, cut into 1-inch cubes
1/2 cup plain yogurt
6 medium fresh mushrooms
1 medium zucchini, cut into 1/2-inch slices
1-1/2 cups hot cooked couscous

Steps:

  • In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.

Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.

LAMB KEBABS WITH HERBED YOGURT



Lamb Kebabs with Herbed Yogurt image

Ground lamb is spiced with cumin, sumac, coriander, and Aleppo pepper for these flavorful kebabs. The herbed yogurt is a bright. refreshing accompaniment.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 3h

Number Of Ingredients 15

3 tablespoons sumac
4 teaspoons ground cumin
4 teaspoons ground coriander
2 tablespoons ground Aleppo pepper
2 pounds ground lamb (85 percent lean)
1 white onion, finely chopped (1 1/2 cups)
1 tablespoon minced garlic (from 3 cloves)
2 tablespoons finely chopped fresh cilantro
2 teaspoons finely chopped
Fresno chile
Kosher salt
1/2 cup finely chopped fresh parsley or dill, or both
1 cup plain yogurt (not Greek)
1 teaspoon finely grated lime zest, plus 1/2 teaspoon fresh juice
Extra-virgin olive oil

Steps:

  • Combine sumac, cumin, coriander, and Aleppo pepper. In a large bowl, combine 1/4 cup mixture, lamb, onion, garlic, cilantro, chile, and 2 tablespoons salt; thoroughly incorporate with your hands. Refrigerate, covered, at least 3 hours and up to 1 day.
  • Herbed Yogurt:Stir parsley and dill into yogurt. Add lime zest and juice; season with salt. (Can be made-ahead and refrigerated in an airtight container up to 3 days.)
  • Preheat a grill to medium-high. Working with about 1/3 cup at a time, form mixture into roughly 3-inch ovals; thread onto skewers. (You should have about 16 kebabs.) Transfer to a tray lightly coated with oil; turn kebabs to lightly coat all sides. Grill, turning occasionally, until charred in spots and a thermometer inserted in thickest parts reaches 140 degrees, 10 to 12 minutes. Dust with remaining spice mixture. Drizzle Herbed Yogurt with olive oil and serve with the kebabs.

LAMB KEBABS WITH YOGURT-CILANTRO SAUCE



Lamb Kebabs with Yogurt-Cilantro Sauce image

Finely ground lamb is pressed flat onto skewers, grilled, and served with a tangy, herb-packed yogurt sauce in Martha's version of the Saudi Arabian dish mabshur.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 4 skewers

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil, plus more for grill and sauce
1 small onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup whole milk
4 slices white bread, crusts removed, and torn into 1/4-inch pieces (3/4 cup)
1 1/2 pounds ground lamb
1/2 cup feta cheese, crumbled
1/2 cup fresh cilantro leaves, chopped, plus 1/2 cup finely chopped for sauce
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 cup plain whole-milk Greek yogurt
1/2 cup fresh cilantro or mint leaves, finely chopped
Zest of 1 lemon, plus juice of 1/2 lemon
Kosher salt
Extra-virgin olive oil
Pinch of cayenne pepper

Steps:

  • Make the kebabs: In a medium skillet, heat oil over medium-high. Add onion and cook until very soft and translucent, about 6 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 2 minutes. Transfer to a large bowl; let cool.
  • In a small bowl, pour milk over bread and let soak 5 minutes. In a large bowl, combine lamb, feta, cilantro, 1 1/2 teaspoons salt, 1 teaspoon pepper, egg, cooked onion mixture, and bread mixture. Use your hands to mix gently until combined (do not overmix). Refrigerate until chilled.
  • Divide meat mixture into 4 equal portions, then form each portion around a 3/4-inch-wide flat metal skewer, leaving about 1 1/2 inches at each end. Transfer kebabs to a baking sheet, cover with plastic wrap, and refrigerate until chilled or up to overnight.
  • Preheat grill for direct-heat cooking (or a grill pan over medium-high). Brush grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted into the center reaches 140 degrees (medium-rare), 6 to 8 minutes.
  • Make the sauce: Combine yogurt, cilantro, and lemon zest and juice in a small bowl. Season with salt; drizzle with olive oil. Sprinkle with cayenne before serving.

SPICE-RUBBED LAMB SKEWERS WITH HERB-YOGURT SAUCE



Spice-Rubbed Lamb Skewers With Herb-Yogurt Sauce image

Provided by Florence Fabricant

Categories     dinner, lunch, main course

Time 4h40m

Yield 6 servings

Number Of Ingredients 13

2 pounds boneless leg of lamb in one piece
4 tablespoons extra virgin olive oil
2 teaspoons Hungarian sweet paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
Salt
1 clove garlic
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed cilantro leaves
1 cup loosely packed mint leaves
1 1/2 cups plain yogurt
1 large red onion, sliced
6 pita breads, split horizontally

Steps:

  • Slice lamb into 12 strips, each 1/2-inch thick, about 2 inches wide and 4 to 6 inches long. Place in a dish and rub with 1 tablespoon oil. Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat. Cover and set aside for 4 hours at room temperature. Place 12 8-inch bamboo skewers in water.
  • Mince garlic and herbs by hand or machine. Place in a serving bowl and add yogurt and 2 tablespoons oil. Add 2 to 4 tablespoons cold water to thin to saucelike consistency. Stir in remaining 1/4 teaspoon pepper and add salt to taste. Refrigerate.
  • About 30 minutes before serving, heat grill or broiler. Heat remaining oil in a skillet, add onion and sauté over medium heat until just starting to brown. Place in a serving dish.
  • Thread meat on skewers and sear quickly on grill or broiler, 1 1/2 to 3 minutes a side for medium-rare to medium. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler. Arrange in a basket. Serve kebabs with pita, onions and sauce.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 20 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 750 milligrams, Sugar 5 grams

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE



Marinated Lamb Kebabs with a Chile-Yogurt Sauce image

Provided by Food Network

Categories     main-dish

Time 1h8m

Number Of Ingredients 13

2 1/2 pounds lamb shoulder, cut into 1-inch cubes
1 sweet onion, such as a Walla Walla, cubed
2 cloves garlic, chopped
1 orange, zested
3 oranges, juiced
2 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup whole-milk yogurt
2 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
1 tablespoon chili powder, toasted
Salt and freshly ground black pepper

Steps:

  • To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
  • While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
  • To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
  • Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

MARINATED LAMB KEBABS



Marinated Lamb Kebabs image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

Steps:

  • Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
  • Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
  • Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
  • Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

HERBED LAMB KEBABS WITH YOGURT SAUCE



Herbed Lamb Kebabs with Yogurt Sauce image

Categories     Lamb     Broil     Quick & Easy     Gourmet

Yield Serves 2

Number Of Ingredients 10

a 3/4 pound piece of boneless lamb shoulder, trimmed
2 tablespoons fresh lemon juice
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon crumbled dried rosemary
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 cup olive oil
eight 8-inch wooden skewers, soaked in water for 15 minutes
2 tablespoons plain yogurt

Steps:

  • Cut the lamb shoulder across the grain in thin slices with a sharp knife, flatten the slices between sheets of plastic wrap until they are 1/8 inch thick, and cut them into 1-inch-wide strips.
  • In a saucepan whisk together the lemon juice, the thyme, the rosemary, the oregano, the pepper, and the salt, add the oil in a stream, whisking, and whisk the marinate until it is emulsified. Add the lamb strips, stir the mixture to coat the strips well with the marinade, and thread them onto the skewers, reserving the remaining marinade. Arrange the kebabs on the rack of a broiling pan, broil them under a preheated broiler about 3 inches from the heat, turning them once, for 6 minutes, and transfer them to a plate. Transfer 2 tablespoons of the juice from the broiler pan to the reserved marinade and bring the mixture to a boil. Remove the pan from the heat, whisk in the yogurt and salt and pepper to taste, and spoon the sauce over the kebabs.

CUMIN-CHILE LAMB KEBABS WITH GARLIC YOGURT



Cumin-Chile Lamb Kebabs with Garlic Yogurt image

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Provided by Chris Morocco

Categories     Bon Appétit     Lamb     Grill     Summer     Yogurt     Spice     Skewer     Chile     Cumin     Caraway     Garlic

Yield 4 servings

Number Of Ingredients 18

For the garlic yogurt:
1 garlic clove, grated
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 cup plain Greek yogurt
Kosher salt, freshly ground pepper
For the lamb and assembly:
2 tablespoons cumin seeds
1 tablespoon Sichuan peppercorns or 1 teaspoon black peppercorns
2 teaspoons caraway seeds
2 teaspoons crushed red pepper flakes
1 teaspoon sugar
Vegetable oil (for grill)
1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
Kosher salt, freshly cracked pepper
Finely grated lemon zest (for serving)
Special Equipment
A spice mill or a mortar and pestle; 8 (8-12-inch-long) metal skewers

Steps:

  • Make the garlic yogurt:
  • Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.
  • Make the lamb kebabs:
  • Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.
  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6-8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.
  • Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.
  • Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.
  • Do Ahead
  • Yogurt can be made 3 days ahead. Cover and chill. Spice blend can be made 1 month ahead. Store airtight at room temperature.

HERBED LAMB KABOBS



Herbed Lamb Kabobs image

This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

1 cup canola oil
1 medium onion, chopped
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb
1 medium red onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

Steps:

  • In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.

Nutrition Facts : Calories 366 calories, Fat 28g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 591mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

LAMB KEBABS WITH YOGHURT SAUCE



Lamb Kebabs With Yoghurt Sauce image

Make and share this Lamb Kebabs With Yoghurt Sauce recipe from Food.com.

Provided by currybunny

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lamb, cut into cubes
1/4 cup olive oil
1/8 cup lemon juice
1 teaspoon chicken stock powder
2 garlic cloves, crushed
1/2 tablespoon oregano
2 teaspoons lemon juice
1/2 cup plain yogurt
1 garlic clove, crushed

Steps:

  • Mix all marinade ingredients together, place in bowl with lamb.
  • Refrigerate 3 hours or overnight if possible.
  • Grill 10-15 minutes or til cooked as desired.
  • Sauce: Mix all ingredients together, serve with lamb.

Nutrition Facts : Calories 313.7, Fat 25.8, SaturatedFat 7.2, Cholesterol 64, Sodium 67.5, Carbohydrate 3.1, Fiber 0.1, Sugar 1.7, Protein 17.2

Tips:

  • Use high-quality lamb for the best flavor.
  • Trim any excess fat from the lamb before cooking.
  • Marinate the lamb in a flavorful mixture of herbs, spices, and yogurt for at least 30 minutes, or up to overnight.
  • Skewer the lamb tightly so that it doesn't fall apart while cooking.
  • Grill the kebabs over medium-high heat until the lamb is cooked through, about 8-10 minutes per side.
  • Serve the kebabs with a refreshing yogurt sauce and your favorite sides.

Conclusion:

These herbed lamb kebabs with yogurt sauce are a delicious and easy-to-make meal that's perfect for summer grilling. The lamb is tender and flavorful, and the yogurt sauce is the perfect complement. Serve these kebabs with your favorite sides for a complete meal.

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