Recipe courtesy of John Pence and Caprial Pence

Marinated Lamb Kebabs with a Chile-Yogurt Sauce

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  • Level: Intermediate
  • Total: 1 hr 8 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 8 min
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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


  1. 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.
  2. 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.
  3. 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.
  4. Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.