Lamb Kebabs with Yogurt Sauce

At 95¢ a serving, these colorful Mediterranean-style lamb skewers are a great choice for outdoor entertaining.

 

 

Yield: 8 kebabs
Cost per Serving: $.95
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 313
  • Fat: 21g
  • Saturated fat: 8g
  • Protein: 24g
  • Carbohydrate: 10g
  • Fiber: 2g
  • Cholesterol: 82mg
  • Sodium: 230mg

Ingredients

  • Yogurt Sauce:
  • 1/2 cup plain yogurt
  • 1/4 cup plus 2 Tbsp. sour cream
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon cumin
  • 1 tablespoon chopped parsley
  • Salt and pepper
  • Kebabs:
  • 2 pounds lean lamb, cut into 2-inch chunks
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 2 tablespoons 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

Preparation

  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. Thread lamb onto 8 metal skewers, dividing evenly and alternating with eggplant, peppers and tomatoes.
  3. Brush kebabs with oil; season with salt and pepper. Set grill 6 inches from heat. Grill, turning, until lamb is browned and firm, 12 to 15 minutes; serve warm.
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