Marinated Lamb Kebabs with a Chile-Yogurt Sauce

Total Time:
1 hr 8 min
30 min
30 min
8 min


  • 2 1/2 pounds lamb shoulder, cut into 1-inch cubes
  • 1 sweet onion, such as a Walla Walla, cubed
  • 2 cloves garlic, chopped
  • 1 orange, zested
  • 3 oranges, juiced
  • 2 tablespoons chopped fresh mint
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Chile-Yogurt Sauce:
  • 1 cup whole-milk yogurt
  • 2 cloves garlic, minced
  • 2 teaspoons cumin seeds, toasted and ground
  • 1 tablespoon chili powder, toasted
  • Salt and freshly ground black pepper
  • To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.

  • While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.

  • To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.

  • Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

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