Yogurt Marinated Lamb Kebabs

Yogurt Marinated Lamb Kebabs

Marinating lamb in yogurt tenderizes the meat while mellowing the gamey flavor. This one also infuses it with fresh mint, rosemary, and lemon.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 lbs lamb, cut into 1 1/2 inch cubes
  • 1 cup yogurt
  • 2 lemons
  • 2 tbs olive oil
  • 3 sprigs fresh rosemary
  • 1/2 cup fresh mint, tightly packed
  • 3 cloves garlic, minced
  • 1 tbs paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 red onion, large
  • 2 red or orange bell peppers


  • Zest one of the lemons to get 1 tsp fresh lemon zest. Then juice the lemons. You should get about 1/4 cup juice. Remove the rosemary and mint leaves from their stems.
  • Combine the yogurt, lemon juice, lemon zest, olive oil, rosemary, mint, garlic, paprika, salt, and pepper in a blender. Process until smooth.
  • Add lamb to a large resealable bag, or wide, flat container. Pour the marinade over it, then refrigerate and marinate for at least 4 hours, but overnight works as well.
  • If using wooden skewers, soak them in water for 30 minutes prior to use.
  • Cut the onion into 1 1/2 inch squares, with about 3 layers of onion each. Cut the peppers into 1 1/2 inch squares as well.
  • Thread the lamb onto the skewers, alternating with onion and peppers.
  • Cook the lamb on a hot grill for 10 to 15 minutes, turning 2 or 3 times. This will get the lamb to a nice medium-rare.


[embed_recipe id='3748']