Yogurt-Marinated Lamb Kebabs Recipe

Yogurt-Marinated Lamb Kebabs Recipe

How To Make Yogurt-Marinated Lamb Kebabs

With the meat marinated in yogurt, these lamb kebabs serve a tender and juicy dish in under an hour. It’s also basted with lemon butter for more tang.

Preparation: 20 minutes
Cooking: 25 minutes
Marinate Time: 1 day
Total: 1 day 45 minutes



  • 2cupsplain whole-milk yogurt
  • cupswater
  • 2lbsleg of lamb,boneless, cut into 1½-inch cubes
  • tsppure chile powder
  • 1tspturmeric
  • 1largegarlic clove,minced
  • ½tspcayenne pepper
  • kosher salt,to taste
  • 6lemon peel strips,(1×2-inch)
  • 3tbspghee,or unsalted butter
  • 2tbspfresh lemon juice


  1. In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat, and refrigerate overnight.

  2. Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining yogurt with the chile powder, turmeric, garlic, cayenne, and 1 teaspoon of salt. Add the lamb, toss to coat and let stand for 10 to 20 minutes.

  3. On each of the metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.

  4. Grill the skewers over moderately high heat for about 3 minutes, turning, until starting to char all over.

  5. Continue to grill for about 4 minutes longer, turning and basting with the ghee and lemon juice, until medium-rare.

  6. Serve the lamb on or off the skewers.


  • Calories: 643.69kcal
  • Fat: 46.48g
  • Saturated Fat: 22.65g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 17.30g
  • Polyunsaturated Fat: 3.19g
  • Carbohydrates: 8.26g
  • Fiber: 0.95g
  • Sugar: 6.16g
  • Protein: 46.55g
  • Cholesterol: 194.72mg
  • Sodium: 1073.52mg
  • Calcium: 181.62mg
  • Potassium: 833.21mg
  • Iron: 4.58mg
  • Vitamin A: 133.50µg
  • Vitamin C: 8.01mg
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