These grilled lamb kebabs are marinated in a mixture of Greek yogurt, olive oil, lemon, rosemary, and garlic and are packed with flavor. They are a delicious change up from your typical chicken and beef kebabs, and they're perfect for summer grilling!
Why This Recipe Works
This lamb shish kebab recipe is one of my all-time favorite recipes for kebabs. The yogurt marinade is similar to a souvlaki marinade, but the addition of Greek yogurt helps to tenderize the meat even more than lemon juice alone, so it's super tender.
The yogurt kebab marinade goes great on chicken, beef, and, my favorite, lamb. It's fresh and tangy and packed with TONS of flavor that goes great with the flavor of lamb.
- Boneless leg of lamb is perfect for kebabs. They are tender and lean but have enough fat to keep the meat juicy and flavorful.
- Use high-quality olive oil and fresh lemon and garlic in this marinade for the best flavor.
- Fresh lemon is also a must. The zest adds tons of flavor, and the freshly squeezed lemon juice adds a bright acidity to the marinade.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
How to Make Greek Yogurt Marinade
- Zest 1 lemon and squeeze the juice from 2 lemons in a mixing bowl.
- Stir in ¼ cup of olive oil, 1 cup of Greek yogurt, 3 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, 1 teaspoon of Kosher salt, and ½ teaspoon of freshly ground black pepper, then stir until well combined.
Preparing the Lamb
- Trim the meat - Cut the lamb into around 1 ½ to 2 inch cubes and try to keep them fairly uniform in size. I usually end up with a few smaller chunks, so I set those to the side and put them all together on one skewer so I can cook it a minute or two less than the larger pieces.
- Marinate the lamb - Once you have your meat cut, place it into a large resealable plastic bag or storage container. Pour the marinade on top, then mix it around until all of the meat is well coated. Refrigerate for at least 1 hour, up to 1 day.
- Skewer the meat - After the meat has marinated, remove it from the bag and thread it onto skewers alternating between meat and 1-2 inch pieces of red onion. Don't pack the meat too tightly, or it will not cook evenly.
Grilling the Kebabs
- Clean the grates thoroughly, then coat lightly with olive oil using a paper towel coated with oil.
- For a gas grill, set the burners to medium-high. For charcoal grills, light your coals, then spread an even layer of hot coals around the grill. Preheat the grill for 5 to 10 minutes.
- Add your skewers and cook for about 8 minutes, turning occasionally until the lamb reaches an internal temperature of 145°F. An instant-read digital thermometer is perfect for checking the temp of your lamb.
My favorite way to serve these Greek yogurt-marinated lamb kebabs is as pita wraps, topped with fresh homemade tzatziki sauce. I serve them with warm pitas and fresh cut vegetables like lettuce, cucumber, and tomatoes and let everyone make their wrap.
These lamb skewers are also great with a side of steamed basmati rice and grilled veggies like my foil-pack zucchini and squash.
My authentic Greek cucumber salad is another great pairing with these kebabs.
Storage and Reheating Tips
Store leftovers in an airtight container and refrigerate for up to 4 days. Cooked lamb can be frozen for up to 3 months.
Reheat in a 325°F oven for 10-12 minutes until warmed through. Individual portions can also be reheated in the microwave.
Frequently Asked Questions
Yes, you can totally make this dish inside using your oven broiler or using a grill pan on your stove!
Boneless leg of lamb, lamb tenderloin, and lamb shoulder are all excellent choices for kebabs. These cuts are tender, flavorful, and mostly lean but have enough fat to keep them juicy when grilling.
The USDA recommends cooking lamb to an internal temperature of 145°F. This will give a medium level of doneness.
More Great Grilling Recipes
Greek Yogurt Marinated Lamb Kebabs
- 1½ pounds boneless leg of lamb, or top round
- 1 cup Greek yogurt
- ¼ cup olive oil, plus additional for preparing the grill grates
- 1 teaspoon lemon zest, 1 lemon
- 2 Tablespoons Lemon juice, 2 lemons
- 3 cloves garlic, minced
- 1 Tablespoon fresh rosemary, chopped
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 medium red onion, cut into 1 inch pieces
- Combine the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper in a medium bowl and stir to combine.
- Cut the lamb into 1½ to 2 inch cubes and trim any fat, gristle, or silver skin. Place the lamb in a large resealable plastic bag or glass container and pour the marinade over top. Stir until the meat is well coated then seal the bag and refrigerate for at least 1 hour, up to 1 day.
- Thread the meat loosely onto skewers alternating with pieces of red onion.
- Thoroughly clean your grill grates then brush or wipe with olive oil then set to medium high and allow to preheat for around 5 minutes. Place the skewers on the grill and cook for around 8 minutes, turning occasionally.
- Transfer the cooked skewers to a platter and let rest for about 5 minutes then serve warm with tzatziki sauce, warm pita bread, chopped cucumber, lettuce, and tomatoes.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.