Lamb Kabobs with a Yogurt Marinade

Kabobs offer a unique and fun way to show off your culinary creativity. The range of textures, layers, and flavors you can achieve with a kabob is entirely up to you! This recipe features bell peppers for a pop of color, but feel free to substitute with any in-season vegetable of your choice. The highlight of this dish is the zesty yogurt marinade which can be used with almost any cut of lamb, either as a marinade or a dipping sauce. These lamb kabobs are best served with grilled pita bread, perfect for soaking up any delicious leftover juices on the plate.

Serves: 4-6

Difficulty: 2/10

Cooking Time: 45 minutes



For the marinade:

  • ¼ cup full-fat plain yogurt
  • ½ teaspoon ground cumin
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 1 ½ tablespoons lemon juice (from ½ a lemon)
  • ½ tablespoon kosher salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon black pepper

For the kabobs:

  • 1-2 pounds North 44 Farm lamb kabobs
  • 2 bell peppers, stemmed, cored, and cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper
  • Pita bread, for serving
  • Lemon wedges, for serving

Cooking Directions:

  1. For the marinade: Combine all the ingredients in a medium bowl and stir until well mixed. Add the lamb cuts to the bowl and toss until they are well coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, though you can leave it for up to 24 hours for a deeper flavor infusion.
  2. About 30 minutes before you're ready to grill, take the lamb out of the refrigerator. Preheat your gas or charcoal grill to a medium-high temperature of 400 degrees and oil the grates to prevent the kabobs from sticking.
  3. Remove the lamb from the marinade, shaking off any excess. Skewer the lamb cuts, bell peppers, and onion, alternating between meat and vegetables. Drizzle olive oil over all sides of the skewers and sprinkle each one with a pinch of salt and black pepper.
  4. Grill the kabobs over a direct flame until the center of the lamb cuts read 125 degrees on a meat thermometer, which should take about 10-12 minutes. Once done, remove the kabobs from the grill and let them rest under a sheet of foil.
  5. While the kabobs are resting, grill the pita bread until warmed through and the lemon wedges until they are lightly charred. These make a great accompaniment to the kabobs when served together.

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