Lamb and Artichoke Kebabs with Greek Yogurt Dip

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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3/4 cup plus 1 tablespoon extra-virgin olive oil

Juice of 1 1/2 lemons

1 teaspoon smoked paprika

1 teaspoon dried mint

1 1/2 teaspoons ground cumin

1/2 teaspoon red pepper flakes

1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes

Vegetable oil, for the grill

1 Japanese eggplant, halved lengthwise and sliced 1/2 inch thick

1 10-ounce package frozen quartered artichoke hearts, thawed

1/2 cup pitted green olives

Kosher salt

1 cup plain Greek yogurt

1/4 cup chopped fresh mint

1 clove garlic, chopped


  1. 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.
  2. 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.
  3. 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.
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