Name: Grilled Lamb Kebabs with Yogurt Dipping Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 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 EACH: ground coriander, ground cumin, paprika; 1 1/2 cups plain yogurt (I used sheep milk yogurt); 4 medium garlic cloves; 1 large lemon (zest and 2 tbsp lemon juice); 2 tbsp olive oil; 2 tbsp EACH: chopped fresh mint, dill, cilantro; 1 to 2 tsp sea salt, ground black pepper (to taste); 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 EACH: chopped fresh cilantro, dill; 2 tbsp lemon juice (freshly squeezed); 1 to 2 tbsp white wine vinegar; 3 to 4 tbsp olive oil; Salt and pepper (to taste); 7 cups steamed white rice (for serving)

Description

Succulent grilled lamb kebabs seasoned with vibrant spices and served with a creamy yogurt dipping sauce.

Ingredients

Scale

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 EACH: ground coriander, ground cumin, paprika
1 1/2 cups plain yogurt (I used sheep milk yogurt)
4 medium garlic cloves
1 large lemon (zest and 2 tbsp lemon juice)
2 tbsp olive oil
2 tbsp EACH: chopped fresh mint, dill, cilantro
1 to 2 tsp sea salt, ground black pepper (to taste)
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 EACH: chopped fresh cilantro, dill
2 tbsp lemon juice (freshly squeezed)
1 to 2 tbsp white wine vinegar
3 to 4 tbsp olive oil
Salt and pepper (to taste)
7 cups steamed white rice (for serving)

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Instructions

Blend the ground lamb with grated onion, garlic, eggs, breadcrumbs, and yogurt in a mixing bowl.
Add fresh cilantro, mint, dill, sea salt, ground black pepper, coriander, cumin, and paprika.
Mix thoroughly and let your mixture rest for about 30 minutes in the refrigerator.
Take a handful of the meat mixture and mold it around the skewers to shape them into elongated ovals.
Preheat your grill to medium-high heat and lightly oil the grill grates.
Cook the skewers for about 4 to 5 minutes on each side until evenly charred and cooked through (internal temperature should reach 160°F/71°C).
Combine yogurt, grated garlic, lemon zest, lemon juice, olive oil, and chopped herbs for the yogurt sauce.
Mix the salad ingredients and season them with lemon juice, vinegar, olive oil, salt, and pepper.
Arrange the kebabs on a platter, serve with yogurt sauce and salad, alongside steamed rice.

Notes

Make the kebab mixture a day in advance for deeper flavor. For indoor grilling, use an air fryer or broiler.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 150mg