Grass-fed Lamb Kabobs with Mint Yogurt Sauce Recipe
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Spoon Fork Bacon created these easy Lamb Kabobs with Mint Yogurt Sauce – perfect for any summer barbeque or picnic. The juicy, smoky cubes of New Zealand grass-fed lamb pair nicely with a bright, sweet and savory yogurt sauce, ensuring every bite is delicious.
Tip: Grill the skewers in batches, if needed, for a more even cook.
Ingredients:
For Lamb Kabobs:
- 2 1/2 lb. boneless New Zealand grass-fed lamb shoulder, cut into 1” cubes (Tip: look for the Taste Pure Nature Logo)
- 4 1/2 tablespoons olive oil, divided
- 2 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon rosemary, minced
- 1 tablespoon tarragon, minced
- 1 garlic clove, minced
- Salt
- Pepper
For Mint Yogurt Sauce:
- 1 cup Greek yogurt
- 2 tablespoons mint leaves, chopped
- 2 tablespoons lemon juice
- 1 1/2 tablespoons honey
- Salt
- Pepper
Directions:
For Lamb Kabobs:
- 1. In a mixing bowl, prepare the marinade by whisking together 3 tablespoons oil, vinegar, mustard, rosemary, tarragon, and garlic cloves. Add cubed lamb to marinade and toss until each piece is evenly coated. Marinate in the refrigerator for 3 hours.
- 2. Soak 10-12 bamboo skewers in water for about 30 minutes.
- 3. Remove lamb from refrigerator and skewer cubes of lamb onto bamboo skewers. Season generously with salt and pepper on all sides.
- 4. Set a grill or grill pan on medium-high heat and brush the surface with remaining oil.
- 5. Grill skewers for 4 minutes on each side. Remove skewers from heat and rest, about 5 minutes.
For Mint Yogurt Sauce:
- 6. In a small bowl, combine Greek yogurt, chopped mint leaves, lemon juice and honey. Season with salt and pepper, to taste, and stir.
To serve:
- 7. Pile skewers onto a platter and top with a sprinkle of sea salt flakes and cracked black pepper. Serve with mint yogurt sauce on the side.