Name: Grilled Lamb Kebabs with Yogurt Dipping Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 lbs ground lamb meat (or ground beef); 1 extra-large sweet onion (grated); 10 medium garlic cloves (grated or pressed); 2 large eggs; 2/3 cup plain breadcrumbs; 1/3 cup plain yogurt; 1/2 cup chopped fresh cilantro (loosely packed); 1/2 cup chopped fresh mint (loosely packed); 1/2 cup chopped fresh dill (loosely packed); 1 1/2 tbsp sea salt; 1 tsp ground black pepper; 1 1/2 tsp EACH: ground coriander, ground cumin, paprika; 1 1/2 cups plain yogurt (preferably sheep milk yogurt); 4 medium garlic cloves; 1 large lemon (zest and 2 tbsp lemon juice); 2 tbsp olive oil; 2 tbsp EACH: chopped fresh mint, dill, cilantro; 1 to 2 tsp sea salt; Ground black pepper (to taste); 1 large red bell pepper (sliced); 3 cups cucumber (sliced); 2 large heirloom tomatoes (chopped); 1 small onion (sliced); 1/4 cup sliced green scallions; 1/4 cup EACH: chopped fresh cilantro, dill; 2 tbsp lemon juice (freshly squeezed); 1 to 2 tbsp white wine vinegar; 3 to 4 tbsp olive oil; Salt and pepper (to taste); 7 cups steamed white rice (for serving)

Description

Succulent grilled lamb kebabs infused with spices and served with a creamy yogurt dipping sauce, perfect for gatherings.

Ingredients

Scale

2 lbs ground lamb meat (or ground beef)
1 extra-large sweet onion (grated)
10 medium garlic cloves (grated or pressed)
2 large eggs
2/3 cup plain breadcrumbs
1/3 cup plain yogurt
1/2 cup chopped fresh cilantro (loosely packed)
1/2 cup chopped fresh mint (loosely packed)
1/2 cup chopped fresh dill (loosely packed)
1 1/2 tbsp sea salt
1 tsp ground black pepper
1 1/2 tsp EACH: ground coriander, ground cumin, paprika
1 1/2 cups plain yogurt (preferably sheep milk yogurt)
4 medium garlic cloves
1 large lemon (zest and 2 tbsp lemon juice)
2 tbsp olive oil
2 tbsp EACH: chopped fresh mint, dill, cilantro
1 to 2 tsp sea salt
Ground black pepper (to taste)
1 large red bell pepper (sliced)
3 cups cucumber (sliced)
2 large heirloom tomatoes (chopped)
1 small onion (sliced)
1/4 cup sliced green scallions
1/4 cup EACH: chopped fresh cilantro, dill
2 tbsp lemon juice (freshly squeezed)
1 to 2 tbsp white wine vinegar
3 to 4 tbsp olive oil
Salt and pepper (to taste)
7 cups steamed white rice (for serving)

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Instructions

Combine the ground lamb with grated onion, garlic, eggs, breadcrumbs, and yogurt in a large mixing bowl.
Add cilantro, mint, dill, and spices (sea salt, black pepper, coriander, cumin, paprika).
Mix using your hands until all ingredients are combined, being careful not to over-mix.
Wet your hands to prevent sticking, scoop a handful of the meat mixture and shape it around each skewer.
Press the meat onto the skewer to ensure it holds shape while grilling.
Preheat your grill to medium-high heat.
Brush the grill with olive oil and place kebabs on the hot grill.
Cook for about 10-12 minutes, turning occasionally, until the internal temperature reaches 160°F.
Whisk together yogurt, minced garlic, lemon zest, lemon juice, chopped mint, dill, cilantro, and seasoning to make the yogurt sauce.
Combine sliced bell pepper, cucumber, heirloom tomatoes, onion, green scallions, cilantro, dill, lemon juice, white wine vinegar, olive oil, salt, and pepper in a separate bowl for the salad.
Serve the kabobs hot with steamed rice, the salad, and garlic yogurt sauce on the side.

Notes

Make-ahead: Prepare the kebab mixture the night before for enhanced flavor. Cooking alternatives: You can use an air fryer or bake in the oven if grilling is not an option.

Nutrition

Serving Size: 1 skewer with rice and salad
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg