Grilled Kebabs with Yogurt Sauce! Easy Summer Dinner!

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Soak 7 to 8 thick bamboo skewers in water.
2. Put the lamb into a large bowl. Grate the onion into it, then grate or press the garlic in.
3. Add the eggs, breadcrumbs, yogurt, dill, mint, cilantro, salt, pepper, coriander, cumin and paprika.
4. Mix everything by hand until the mixture is uniform.
5. Measure about 1 cup of mixture per kebab and shape each into an oblong log around a soaked skewer, 1 to 1 1/2 inches thick and even throughout.
6. Lay the kebabs flat on a tray and press them to shape, then chill at least 1 to 2 hours, or overnight covered with plastic.
7. Preheat the grill over medium-high for about 10 minutes, to 500-550°F, until the grate is very hot.
8. Lay the kebabs across the grates so they do not fall through. Grill with the lid closed for 18 to 20 minutes, turning occasionally, until the internal temperature reaches 145°F.
9. Move the kebabs to a tray to rest.
10. For the sauce, put the yogurt in a bowl, grate in the garlic, add the lemon zest and 1 to 2 tbsp lemon juice, olive oil, salt, pepper, and the chopped cilantro, mint and dill. Stir and keep chilled.
11. For the salad, combine the bell pepper, cucumber and tomatoes in a large bowl. Add the onion, scallions, chopped herbs, salt, pepper, white wine vinegar and olive oil, add a squeeze of lemon juice, and toss.
12. Serve the kebabs over steamed white rice with the salad alongside and the yogurt sauce spooned over or served on the side.

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

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