Recipe courtesy of Food Network Kitchen
Lamb and Artichoke Kebabs with Greek Yogurt Dip
Total:
1 hr 40 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 40 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Combine 3/4 cup olive oil, the juice of 1 lemon, the paprika, dried mint, 1/2 teaspoon cumin and the red pepper flakes in a large bowl. Add the lamb and toss to coat; cover and refrigerate 1 to 4 hours.

Preheat a grill to medium high and brush the grates with vegetable oil. Thread the lamb, eggplant, artichokes and olives onto eight 10-inch skewers; season with salt. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium.

Meanwhile, make the yogurt dip: Puree the yogurt, the remaining 1 tablespoon olive oil, juice of 1/2 lemon and1 teaspoon cumin, 2 tablespoons water, the chopped mint, garlic and 1 teaspoon salt in a blender until smooth; serve with the kebabs.

Photograph by Christopher Testani

More from:

Summer Parties

IDEAS YOU'LL LOVE

Lamb Kebabs

Recipe courtesy of Michele Urvater

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Grilled Artichokes with Creamy Champagne Vinaigrette

Recipe courtesy of Giada De Laurentiis

Rack of Lamb with Apple-Mint Puree

Recipe courtesy of Emeril Lagasse

Brownie Pudding

Recipe courtesy of Ina Garten

Guacamole

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking