Lamb And Artichoke Kebabs With Greek Yogurt Dip Recipe

Name: Lamb And Artichoke Kebabs With Greek Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup EVOO; 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 leg of lamb boneless, cut into 1 1/2-inch cubes; vegetable oil for the grill; 1 japanese eggplant halved lengthwise and sliced 1/2 inch thick; 10 ounces artichoke hearts frozen quartered, thawed; 1/2 cup pitted green olives; kosher salt; 1 cup plain greek yogurt; 1/4 cup chopped fresh mint; 1 clove garlic chopped

Servings: persons

3/4 cup EVOO
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 leg of lamb boneless, cut into 1 1/2-inch cubes
vegetable oil for the grill
1 japanese eggplant halved lengthwise and sliced 1/2 inch thick
10 ounces artichoke hearts frozen quartered, 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.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup EVOO, 1 1/2 lemons, 1 teaspoon smoked paprika, 1 teaspoon dried mint, and more.

Yes, Lamb And Artichoke Kebabs With Greek Yogurt Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lamb And Artichoke Kebabs With Greek Yogurt Dip

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