Lamb Kebabs with Yogurt Sauce


2015 02Feb Recipes-LambKebab FeatureIngredients

Yogurt Sauce:

  • 1/2 cup plain yogurt
  • 1/4 cup plus 2 Tbs sour cream
  • 2 Tbs lime juice
  • 1 clove garlic, minced
  • 1/4 tsp cumin
  • 1 Tbs chopped parsley
  • salt and pepper


  • 2 lbs lean lamb, cut into 2-inch chunks
  • 1 tsp ground cumin
  • salt and pepper
  • 2 Tbs olive oil, plus more for brushing
  • 1 small eggplant (about 12 oz.), cut into 1-inch cubes
  • 1 red bell pepper, stemmed, seeded, cut into 1-inch pieces
  • 1 yellow bell pepper, stemmed, seeded, cut into 1-inch pieces
  • 1/2 pint cherry tomatoes


  1. Make sauce: Stir yogurt, sour cream, and lime juice in a bowl until blended. Add garlic, cumin, and parsley; season with salt and pepper. Serve at room temperature or cover and chill.
  2. Make kebabs: Prepare a charcoal fire and let burn to a gray ash. Toss lamb with cumin, salt, pepper, and oil.
  3. Thread lamb onto 8 metal skewers, dividing evenly and alternating with eggplant, peppers, and tomatoes.
  4. Brush kebabs with oil; season with salt and pepper.
  5. Set grill 6 inches from heat. Grill, turning, until lamb is browned and firm, 12 to 15 minutes; serve warm.

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