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Loaded with fresh herbs and warm spices, these tasty barbecued ground lamb skewers are served with grilled lemons and a tangy yogurt sauce.

Yield:
12
Prep time:
20 minutes
Cook time:
20 minutes
Photo of Lamb Kabobs with Yogurt Cucumber Sauce

Recipe by BC Dairy Association

Equipment

  • bamboo skewers
  • grill
  • tongs
  • mixing bowls
  • whisk

Ingredients

  • KABOBS:
  • 1 lb (500 g) ground lamb
  • 1/4 cup (60 mL) grated onion
  • 1/4 cup (60 mL) bread crumbs
  • 1 egg, beaten
  • 2 tbsp (30 mL) each finely chopped fresh parsley and mint
  • 2 tbsp (30 mL) cilantro
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tsp (5 mL) each ground cumin and coriander
  • 1 tsp (5 mL) each salt and pepper
  • 1/4 tsp (1 mL) cinnamon
  • 1/4 tsp (1 mL) cayenne pepper
  • 2 lemons, halved
  • YOGURT CUCUMBER SAUCE:
  • 1 cup (250 mL) plain 2% Greek yogurt
  • 1/2 cup (125 mL) diced cucumber
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) finely chopped fresh mint
  • 1 tsp (5 mL) honey
  • 1/2 tsp (2 mL) each ground cumin and coriander
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 cucumber, sliced

Tip: Drizzle kabobs with pomegranate molasses for a hint of sweetness.

Instructions

  1. Kabobs: Soak bamboo skewers in water for 15 minutes. Mix together lamb, onion, bread crumbs, egg, parsley, mint, cilantro, garlic, ginger, cumin, coriander, salt, pepper, cinnamon and cayenne. 
  2. Shape 2 tbsp (30 mL) lamb mixture into small sausage shape; repeat with remaining lamb mixture. Thread kabobs lengthwise onto skewers.
  3. Preheat grill to medium-high heat; grease grate well and grill kabobs, turning occasionally, for 10 to 12 minutes or until cooked through. Meanwhile, grill lemons, cut side down, for 3 to 5 minutes or until well marked.
  4. Yogurt Cucumber Sauce: Stir together yogurt, cucumber, lemon juice, mint, honey, cumin, coriander, salt and pepper. 
  5. Serve kabobs with yogurt sauce, grilled lemons and cucumber slices.

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