Greek Yogurt Marinated Lamb Kebabs

These Greek Yogurt Marinated Lamb Kebabs are one of my favorite ways to change up the usual chicken-and-steak grilling routine. The lamb is marinated in a bright, tangy mix of Greek yogurt, lemon, garlic, olive oil, and rosemary, then grilled until tender and lightly charred.

The yogurt marinade helps keep the lamb juicy, while the lemon and rosemary balance the rich flavor of the meat. Serve the kebabs with warm pita, homemade tzatziki, cucumber salad, or rice for a simple Mediterranean-inspired dinner that feels a little special without being complicated.

I like using boneless leg of lamb for these kebabs because it has great flavor, trims easily, and cooks quickly once cut into cubes.

Why This Recipe Works

This is one of my favorite lamb kebab recipes because the yogurt marinade keeps the meat tender while adding tons of flavor.

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.

For another Greek-inspired skewer recipe, try my Greek Chicken Souvlaki.

Ingredient Notes

• Lamb: Boneless leg of lamb is the best all-around choice because it is flavorful, reasonably lean, and easy to cube. Top round also works. Lamb shoulder is flavorful but usually has more connective tissue, so trim it well and cut evenly.
• Greek yogurt: Use plain Greek yogurt, preferably whole milk, so the marinade is thick and coats the lamb well.
• Lemon zest and juice: Zest adds bright lemon flavor without extra acidity; juice adds tang and balances the rich lamb.
• Rosemary: Fresh rosemary is bold and woodsy, which pairs especially well with lamb. Chop it finely so you don't get large, woody pieces in the marinade.
• Red onion: Adds sweetness and color. Keep the pieces large enough that they don't burn before the lamb is done.

See the recipe card at the bottom of this post for the complete list of ingredients and measurements.

Why Use Greek Yogurt for Lamb Kebabs?

Greek yogurt is great for lamb because it tenderizes gently and helps the marinade cling to the meat. It also carries the lemon, garlic, and rosemary into every bite, so the lamb gets flavor all over instead of just on the surface.

Since lamb has a naturally rich flavor, the tangy yogurt and lemon help balance it out. As the kebabs hit the grill, the yogurt marinade also helps create those lightly charred edges.

How to Make Greek Yogurt Lamb Kebabs

1. Prepare the 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.

2. Marinate the lamb: Trim any excess fat or silverskin from the lamb, then cut it into 1½-inch cubes, keeping them fairly uniform in size. Place the lamb into a large resealable plastic bag or storage container. Pour the marinade over, then toss it around until all the meat is well coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for more flavor.
3. Prepare the grill: Clean the grates thoroughly, then coat them with olive oil using a paper towel coated with oil. Preheat the grill to medium-high heat, around 400°F to 450°F.
4. Skewer the meat - Thread the lamb 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.
   
   Tip: If using wooden skewers, soak them in water for about 30 minutes before grilling.
5. Grill the Kabobs: Place the kebabs on the hot grill and cook for 8 to 12 minutes, turning every few minutes, until the lamb is lightly charred and cooked to your preferred doneness. For medium-rare lamb, cook to about 135°F. For medium, aim for 140°F to 145°F. The USDA recommends 145°F followed by a 3-minute rest.
   
   Let the kebabs rest for a few minutes before serving with pita, tzatziki, rice, or cucumber salad.
   
   Tip: An instant-read digital thermometer is the perfect tool for checking your lamb's temp.

No Grill? Try These Cooking Options

• Broiler: Place the skewers on a foil-lined sheet pan or wire rack. Broil about 6 inches from the heat for 8 to 12 minutes, turning once or twice, until lightly charred and cooked to your preferred doneness.
• Grill pan: Heat a grill pan over medium-high heat and lightly oil it. Cook the skewers for 8 to 12 minutes, turning occasionally.
• Skillet: Skip the skewers and sear the marinated lamb pieces in a hot skillet in batches so they brown instead of steam.

Serving Suggestions

My favorite way to serve these lamb kebabs is with warm pita and homemade tzatziki sauce. Add chopped cucumber, tomatoes, lettuce, and red onion, then let everyone build their own pita wraps.

For a larger Mediterranean-style meal or mezze platter, serve them with:

• Foil-pack zucchini and squash
• Greek cucumber salad
• Instant Pot rice pilaf
• Grilled Veggie Kabobs
• Greek orzo pasta salad

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

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