Description
Juicy grilled lamb kebabs infused with spices served with a refreshing yogurt dill sauce. Perfect for summer barbecues!
Ingredients
Scale
- 1 lb ground lamb
- 1/2 an onion, finely diced
- 3 garlic cloves, finely minced
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons sumac (or 1 tablespoon finely chopped lemon zest as a substitute)
- 1 teaspoon Aleppo Chili flakes (or regular chili flakes)
- 1 1/4 teaspoons kosher salt
- 2 tablespoons chopped mint (or parsley, or dill)
- 12 x 12-inch wood skewers, soaked in water for 1 hour or overnight
- 1 cup plain thick Greek yogurt
- 2 tablespoons fresh chopped dill (or mint)
- 2 garlic cloves, finely minced
- 1/4 teaspoon salt
- 2–3 handfuls baby spring greens
- 1 cup fresh torn herbs (any mix of Italian parsley, mint, dill, cilantro)
- 1/2 – 1 cup sprouts (optional – radish, sunflower, or baby pea shoots)
- 1 Turkish cucumber, thinly sliced
- 2 radishes, thinly sliced (watermelon radishes are pretty)
- 1 green onion, thinly sliced
- 2 tablespoons olive oil
- 1 lemon, zest
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1/2 teaspoon sumac
Instructions
- Soak the skewers and start the grill.
- With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.
- Mix the yogurt sauce ingredients in a small bowl. Set aside.
- Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.
- Form the kebabs. Using wet hands, divide the meat into 6 portions, of similar size, roughly ½ cup. Form each into a long oval shape, then skewer with two skewers, and then continue shaping and stretching until meat is roughly 5 inches long, and 1 ½ inches in diameter, like the shape of a Turkish cucumber.
- You can gently roll the meat on the skewers like you would a rolling pin, to get it nice and even, but they don’t need to be perfect. Just make sure the skewers are centered down the middle so the lamb stays on.
- Brush, spray or roll in olive oil to prevent sticking, and grill over medium-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being tempted to pick up by the skewers – it will help the lamb stay on.
- Once the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates ready.
- Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve immediately.
Notes
- This recipe can be made ahead and refrigerated overnight or until ready to grill.
- For a variation, try substituting the sumac with lemon zest for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg