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Grilled Lamb Kebabs with Yogurt Sauce

Grilled Lamb Kebabs with Yogurt Sauce for Summer Bliss

Enjoy these Grilled Lamb Kebabs with Yogurt Sauce, a high-protein, gluten-free delight perfect for summer evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 kebabs
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kebabs
  • 1 lb Ground Lamb Meat Substitute with ground beef if desired.
  • 1 medium Sweet Onion Yellow or white onion can work beautifully.
  • 2 cloves Garlic Fresh garlic brings the best flavor.
  • 2 large Eggs Aquafaba can be used for a vegan option.
  • 1 cup Plain Breadcrumbs Use gluten-free breadcrumbs for a gluten-free version.
  • 1/4 cup Fresh Cilantro Fresh herbs are irreplaceable.
  • 1/4 cup Fresh Mint
  • 1/4 cup Fresh Dill
  • 1 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
For the Yogurt Dipping Sauce
  • 1 cup Plain Yogurt Greek yogurt will create a thicker dip.
  • 2 cloves Garlic (minced) Adds extra flavor.
  • 1 tbsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 1 tbsp Olive Oil Add a splash to taste.
  • 1/4 cup Fresh Herbs (additional) More mint, cilantro, or dill.
For Serving
  • 2 cups Steamed Rice Pairs perfectly with kebabs.
  • 2 cups Tomato Cucumber Salad Offers a refreshing crunch.

Equipment

  • Grill
  • Bamboo Skewers
  • Mixing Bowl
  • Plastic wrap
  • Serving Platter

Method
 

Preparation
  1. Soak bamboo skewers in water for at least 30 minutes to prevent burning.
  2. In a large bowl, combine ground lamb, grated sweet onion, minced garlic, eggs, plain breadcrumbs, and yogurt.
  3. Add chopped cilantro, mint, dill, sea salt, black pepper, ground coriander, cumin, and paprika.
  4. Shape approximately 1 cup of the lamb mixture around each skewer.
  5. Chill shaped kebabs on a plate covered with plastic wrap for 1-2 hours.
  6. Preheat the grill to medium-high heat (500-550°F). Clean the grill grates.
  7. Grill the kebabs for 18-20 minutes, flipping occasionally until they reach an internal temperature of 145°F.
  8. Prepare the yogurt sauce by mixing yogurt, minced garlic, lemon zest, lemon juice, olive oil, and fresh herbs.
  9. Toss together sliced bell pepper, cucumber, diced tomatoes, onion, scallions, and your favorite dressing.
  10. Serve the grilled lamb kebabs over steamed rice alongside the salad and yogurt sauce.

Nutrition

Serving: 1kebabCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 3mg

Notes

Store leftover kebabs in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months.

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