Lamb and Artichoke Kebabs with Greek Yogurt Dip

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Baby Lamb Chops with Artichoke and Tarragon Dip

Lamb Kebabs

Lamb Kebabs

Tropical Fruit Kebabs

Grilled Fruit Kebabs

Shrimp and Okra Kebabs

Steak and Potato Kebabs

Kebabs with Pork Three Ways