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Grilled Lamb Kebabs with Mint Yogurt

Name: Grilled Lamb Kebabs with Mint Yogurt
Prep time: 1 h
Total time: 2 h 5 min
Cuisine: Greek
Ingredients: boneless lean lamb stew meat — 680 g; olive oil — 54 g; lemon juice — 44 g; garlic — 12 g; dried leaf oregano — 4 g; cumin — 5 g; salt — 5 g; black pepper — 3 g; red onion — 110 g; bell peppers — 200 g; wooden or metal skewers — 800 g; nonfat plain yogurt — 237 g; mint — 15 g; lemon juice — 15 g; garlic — 3 g; salt — 3 g

Grilled Lamb Kebabs with Mint Yogurt reads citrus 6.1, sourness 5.5 and allium 4.0 on Palate's 0–10 flavor X-ray — a Greek main, about 2 hr 5 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.3 / 10
Sweet & Fruity — 2.4 / 10
Sour & Bright — 7.7 / 10
Bitter & Earthy — 1.8 / 10
Rich & Fat — 3.1 / 10
Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Citrus 6.1 · Sourness 5.5 · Allium 4.0 · Salinity 4.0 · Herbaceous 3.3 · Richness 2.8 · Umami 2.1 · Warm Spice 2.0 · Sweetness 1.9 · Earthy 1.6 · Funk & Ferment 1.5 · Fruity 1.4 · Floral 1.2 · Bitterness 1.2 · Nutty 1.0 · Heat 0.8

What's in it (16)

boneless lean lamb stew meat — 680 g
olive oil — 54 g
lemon juice — 44 g
garlic — 12 g
dried leaf oregano — 4 g
cumin — 5 g
salt — 5 g
black pepper — 3 g
red onion — 110 g
bell peppers — 200 g
wooden or metal skewers — 800 g
nonfat plain yogurt — 237 g
mint — 15 g
lemon juice — 15 g
garlic — 3 g
salt — 3 g

Time & effort: about 2 hr 5 min (1 hr active) · effort: involved

Nutrition (per 100 g, engine-estimated): 102.7 kcal, 9.1 g protein, 6 g fat, 2.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Whisk the olive oil, 3 tablespoons lemon juice, minced garlic, oregano, cumin, 1 teaspoon salt, and pepper in a large bowl to make the marinade.
Add the lamb cubes and toss until every piece is coated; cover and refrigerate to marinate, at least 30 minutes and up to 2 hours, so the garlic and lemon work into the meat.
While the lamb marinates, submerge the wooden skewers in water and soak 30 minutes so they don't scorch on the grill (skip this if using metal skewers).
Stir together the yogurt, mint, 1 tablespoon lemon juice, grated garlic, and 1/2 teaspoon salt in a small bowl to make the mint yogurt sauce; cover and refrigerate until ready to serve.
Heat a grill or grill pan over high heat, about 450-500F, and brush the grates lightly with oil.
Thread the marinated lamb, onion, and bell pepper pieces onto the skewers, alternating so everything cooks evenly.
Grill the kebabs, turning every 2-3 minutes, until the lamb is well charred on all sides and a thermometer inserted into a cube reads 130-135F for medium-rare (145F for medium), 9-11 minutes total.
Transfer the kebabs to a platter, tent loosely with foil, and rest 5 minutes to let the juices settle.
Serve hot with the mint yogurt sauce alongside for dipping.

Dishes with a similar flavor shape

Grilled Za'atar Chicken Thighs — Middle Eastern
Classic Chicken Souvlaki Skewers — Greek
Pork Souvlaki Skewers with Pita — Greek
Chicken Gyro Flatbreads with Tzatziki — Greek
Salmon Croquettes with Onion and Saltine — Soul Food

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.