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Grilled Lamb Kebabs with Yogurt Dipping Sauce Recipe

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4.2 from 43 reviews

  • Author: Ezabella
  • Total Time: 1 hour 20 minutes
  • Yield: 7 servings

Description

Deliciously spiced ground lamb kebabs grilled to perfection and served with a refreshing garlic yogurt dipping sauce and a vibrant tomato cucumber salad. Perfect for a hearty meal paired with steamed white rice.

Ingredients

For the Lamb Kebabs

  • 2 lbs ground lamb meat (or ground beef)
  • 1 extra large sweet onion, grated
  • 10 medium garlic cloves, grated or pressed
  • 2 large eggs
  • 2/3 cup plain breadcrumbs
  • 1/3 cup plain yogurt
  • 1/2 cup chopped fresh cilantro (loosely packed)
  • 1/2 cup chopped fresh mint (loosely packed)
  • 1/2 cup chopped fresh dill (loosely packed)
  • 1 1/2 tbsp sea salt
  • 1 tsp ground black pepper
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp paprika

For the Garlic Yogurt Dipping Sauce

  • 1 1/2 cups plain yogurt (sheep milk yogurt recommended)
  • 4 medium garlic cloves
  • 1 large lemon (zest and 2 tbsp lemon juice)
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh cilantro
  • 1 to 2 tsp sea salt
  • Ground black pepper, to taste

For the Tomato Cucumber Salad

  • 1 large red bell pepper, sliced
  • 3 cups cucumber, sliced
  • 2 large heirloom tomatoes, chopped
  • 1 small onion, sliced
  • 1/4 cup sliced green scallions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh dill
  • 2 tbsp freshly squeezed lemon juice
  • 1 to 2 tbsp white wine vinegar
  • 3 to 4 tbsp olive oil
  • Salt and pepper, to taste

For Serving

  • 7 cups steamed white rice

Instructions

  1. Preparing the Kebab Mixture: Soak 7 to 8 thick, long bamboo skewers in water for at least 30 minutes to prevent burning during grilling. In a large bowl, add the ground lamb. Grate the onion using a cheese grater or food processor and add it to the meat. Grate or press the garlic cloves and add those too. Incorporate eggs, breadcrumbs, yogurt, chopped fresh dill, mint, cilantro, sea salt, black pepper, ground coriander, cumin, and paprika. Mix all ingredients well by hand until uniformly combined.
  2. Shaping the Kebabs: Divide the meat mixture into portions of about 1 cup each and place on a large baking sheet. Shape each portion into an oval or oblong ‘meat log’. Thread a soaked bamboo skewer through the center of each, then carefully press and mold the meat around the skewer evenly, making the thickness about 1 to 1.5 inches. Lay the shaped kebabs flat on the tray to further shape them neatly. Refrigerate for 1 to 2 hours or cover and chill overnight to set.
  3. Grilling the Kebabs: Preheat an outdoor grill to medium-high heat (around 500 – 550°F) with the grate very hot. Place the skewers perpendicular to the grill bars to prevent the meat from falling through and to get nice char marks. Grill the kebabs with the lid closed for 18 to 20 minutes, flipping occasionally to cook evenly. Cook until internal temperature reaches 145°F. Remove the kebabs and let rest briefly on a tray.
  4. Making the Garlic Yogurt Sauce: In a bowl, add the yogurt. Grate or press the garlic cloves into the yogurt. Add lemon zest, lemon juice, olive oil, salt, pepper, and chopped fresh mint, dill, and cilantro. Stir until well combined. Chill and keep ready for serving.
  5. Preparing the Tomato Cucumber Salad: In a large bowl, combine the sliced red bell pepper, cucumber, chopped tomatoes, sliced onion, green scallions, chopped fresh cilantro and dill. Season with salt, pepper, fresh lemon juice, white wine vinegar, and olive oil. Toss gently to combine. If not serving immediately, keep lemon juice, vinegar, and salt separate and add when ready to serve.
  6. Serving: While grilling the kebabs, prepare steamed white rice. Serve each grilled lamb kebab over the bed of steamed rice accompanied by the tomato cucumber salad. Offer the garlic yogurt sauce either drizzled on top or as a side dip.

Notes

  • Soaking bamboo skewers in water prevents them from burning on the grill.
  • Allowing the kebabs to chill helps them hold their shape better during grilling.
  • Using fresh herbs in both the meat mixture and sauces enhances flavor and freshness.
  • The garlic yogurt sauce can be made ahead and refrigerated to deepen flavor.
  • Cook lamb kebabs to an internal temperature of 145°F to ensure safety and juiciness.
  • If you don’t have lamb, ground beef can be substituted with slightly different flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Middle Eastern

Find it online: https://kitchenloving.com/grilled-lamb-kebabs-with-yogurt-dipping-sauce-recipe/