Recipes & Tips

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.


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


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.
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