Photo: Randy Mayor; Styling: Mindi Shapiro
Total Time
1 Hour 12 Mins
Yield
4 servings (serving size: 2 kebabs)

Zesty marinades make for healthier grilling. Prepare these fragrant lamb kebabs tonight and serve them with rice and a green salad.

How to Make It

Step 1

Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes.

Step 2

Prepare grill to medium heat.

Step 3

Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/8 teaspoon salt.

Ratings & Reviews

CherCooks411's Review

CherCooks411
August 10, 2011
My family loved this. Based on the reviews here, I was generous with the spices (about double). The result was an enticingly aromatic dish loaded with flavor. In the future, I would marinate longer. Will definitely make this again!

SharonOhio's Review

jessicabcd
May 27, 2010
We really enjoyed these kebabs and thought they were quite flavorful. I marinaded for several hours in the refrigerator. The grill needs to be very hot when cooking these because otherwise the exterior is somewhat mushy. I would also recommend not using a plastic bag for the marinade (I'd use a shallow container); it was very messy to grab them in order to skewer. We plan to make this again.

jessicabcd's Review

SharonOhio
May 22, 2010
I don't own a grill, so I made this in a cast iron skillet without skewers. The meat was not exceptionally flavorful, so I recommend upping the amount of ginger, garlic, and spices in the marinade. I couldn't find whole milk yogurt at the grocery store, so I went with 2% Fage and thinned it with some water. I served the lamb with tzatziki, lemon wedges, and a minty salad with plum tomatoes, ricotta salata, toasted pine nuts, and shallots.