Grilled Lamb Kababs

Just in time for an Easter Sunday Feast, Grilled Lamb Kebabs step forward with bright Mediterranean character and a hint of spring sunshine. Tender cubes of lamb soak up a lively blend of olive oil, red wine vinegar, minced onion, oregano, garlic, salt, and pepper, turning every bite flavorful before the first flame greets the skewer.

While the meat rests, a cool yogurt sauce waits—Greek yogurt mixed with grated cucumber, fresh lemon zest and juice, a touch of onion, and garlic for balance. The creamy dip offsets the coming smoke and heat.

Thread the seasoned lamb with bell peppers, onion petals, and sweet tomatoes, then place the skewers over high heat. In minutes, a quick sear brings caramelized edges, gentle char on the vegetables, and a mouth‑watering aroma.

Finish by tucking the kebabs into a warm pita and offering generous spoonfuls of the yogurt sauce. The result is a centerpiece worthy of holiday guests yet easy enough for a relaxed backyard lunch.

Serves 4

Grilled Lamb Kababs Ingredients

• 3lbs boneless leg of lamb, trimmed of fat and cut into 1 to 1 1/2 inch cubes
• 1 or 2 green peppers, depending on how much you like green peppers
• 4 plum tomatoes
• 1 large red onion

Marinade

• 1 cup olive oil
• 1/2 cup minced onion
• 5 tbsp chopped fresh oregano
• 1/4 cup red wine vinegar
• 2 tsp salt
• 1/2 tsp pepper
• 3 cloves of garlic, minced

Yogurt Sauce

• 1 cup Greek yogurt
• 1/2 cucumber
• 2 tbsp minced onion
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp minced garlic
• salt and pepper to taste

Lamb Kebabs Directions

1. If you are using wood skewers, soak them for about 20 minutes before assembly.
2. Mix the ingredients for the marinade.
3. Skewer the meat and veggies, alternating the different ingredients. I prefer to start and end with meat on the skewers. Veggies tend to shrink away from the skewers during cooking, while meat tends to tighten up on the skewers, keeping the other ingredients in place.
4. Put the skewered ingredients in a large glass baking dish or a heavy-duty zipper plastic bag (freezer bag). If you use bags, ensure you don't poke holes with the skewers. Set aside about 1/3 of a cup of the marinade to use for basting. Cover and refrigerate this 1/3 cup marinade until ready to grill. Pour the rest of the marinade over the skewers. Cover (or zip) and refrigerate for 4 to 6 hours. Turn the kabobs in the marinade or spoon the marinade over the skewers a few times to ensure the kabobs get lots of flavor.
5. About 1/2 hour before grilling, remove the lamb kabobs from the refrigerator to let them come up to room temperature before grilling.
6. Grill over direct high heat, about 2 minutes per side. Baste frequently with the reserve marinade. Be careful not to overcook. Lamb is best served medium rare.
7. Serve with warm pita bread and yogurt sauce.
8. Grate the cucumber on a cheese grater. Use a clean dishtowel or a very strong paper towel to wrap up the cucumber and twist and squeeze to remove the moisture. Add the ingredients and mix.

Yogurt Sauce

Taken from GrillingCompanion.com