Marinated Lamb Kebabs with a Chile-Yogurt Sauce

Name: Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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.
2
Place the kebabs in a large baking dish.
3
In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil.
4
Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
5
While the lamb is marinating, prepare the yogurt sauce.
6
Whisk together the yogurt, garlic, cumin, and chile powder in a bowl.
7
Season, to taste, with salt and pepper.
8
Refrigerate until you are ready to serve.
9
To grill the kebabs, oil the grill and prepare a hot fire.
10
If you are using a gas grill, preheat on high.
11
If you are using a charcoal grill, let the coals burn until they are covered with gray ash.
12
The fire is hot when you can hold your hand over the grill for no longer than 5 seconds.
13
Remove the lamb from the marinade and drain very well.
14
Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
15
Place the skewers on a serving platter, and garnish with mint sprigs.
16
Serve warm, with the sauce on the side.

1072

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Marinated Lamb Kebabs with a Chile-Yogurt Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!