Easy Grilled Lamb Kebabs with Garlic Yogurt Sauce

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Soak 7-8 thick, long bamboo skewers in water.
2. Put the ground lamb in a large bowl. Grate the onion into the meat, then grate or press the garlic into it.
3. Add the eggs, breadcrumbs, yogurt, dill, mint, cilantro, salt, pepper, coriander, cumin and paprika.
4. Mix with your hands until the mixture is uniform.
5. Measure about 1 cup of mixture per kebab and shape each into an oval, then thread a soaked skewer through the centre and press the meat around it into a log about 1 to 1½ inches thick, evenly thick throughout.
6. Flatten each kebab slightly on the baking sheet.
7. Chill the kebabs for at least 1 to 2 hours, or overnight (covered with plastic if overnight).
8. Preheat the outdoor grill over medium-high heat for about 10 minutes, to 500-550°F, with very hot grates.
9. Lay the kebabs perpendicular to the grates and grill with the lid closed for 18-20 minutes, turning occasionally, until the internal temperature reaches 145°F.
10. Transfer the kebabs to a tray to rest.
11. For the sauce, put the yogurt in a bowl, grate in the garlic, add the zest of the lemon and 1-2 tbsp of its juice, then add olive oil, salt, pepper, cilantro, mint and dill and stir. Chill until serving.
12. For the salad, combine the pepper, cucumber and tomatoes, then add onion, scallions, herbs, salt, pepper, white wine vinegar and olive oil. Add a squeeze of lemon juice just before serving.
13. Serve the kebabs on rice with the salad, and spoon the sauce over or serve it on the side.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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