Greek Yogurt Marinated Lamb Kebabs
These delicious lamb kebabs are marinated in a bright and tangy mixture of Greek yogurt, lemon, olive oil, garlic, and rosemary and are perfect for summer grilling.
Servings: 4
Calories: 488kcal
Ingredients
- 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 fresh lemon juice 1- 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
Instructions
- 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-inch cubes and trim any fat, gristle, or silverskin. Place the lamb in a large resealable plastic bag or a glass container, then pour the marinade over it. Stir until the meat is well coated, then seal the bag and refrigerate for at least 1 hour, up to 24 hours.
- Thread the meat onto skewers, alternating with pieces of red onion.
- Thoroughly clean your grill grates, then brush or wipe them with olive oil. Set the grill to medium-high, around 400°F to 450°F, and allow it to preheat for around 5 minutes. Place the skewers on the grill and cook for around 8-10 minutes, turning occasionally, until the lamb reaches your preferred doneness. For medium-rare, aim for 135℉; for medium, aim for 140-145℉.
- 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.
Nutrition
Calories: 488kcal | Carbohydrates: 4g | Protein: 35g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 128mg | Sodium: 360mg | Potassium: 284mg | Sugar: 2g