Perfect Grilled Lamb Kebabs With Mint Yogurt Sauce

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I’ve been making these lamb kebabs for years, and they never fail to impress at dinner parties or family barbecues. The combination of tender, perfectly spiced lamb with cooling mint yogurt sauce hits all the right notes for a satisfying kosher meal.

The secret to great lamb kebabs starts with the cut of meat. I always use leg of lamb, trimmed of excess fat and cut into uniform 1-inch cubes. Ground lamb works too, but the texture of cubed meat gives you those satisfying, juicy bites. The marinade does most of the heavy lifting here with garlic, oregano, and a good splash of olive oil working together to tenderize the meat and build flavor.

Choosing the Right Cut for Lamb Kebabs

Since this is a kosher recipe, I skip the traditional tzatziki and make a dairy-free mint yogurt using coconut yogurt or cashew yogurt. It’s surprisingly close to the original and provides that same cooling contrast to the warm, spiced meat. Fresh mint makes all the difference here, so don’t try to substitute dried mint. The brightness just won’t be there.

Making Dairy-Free Mint Yogurt Sauce

These kebabs work beautifully for Shabbat dinner when you want something special but not too fussy. I like to serve them with warm pita, a simple cucumber salad, and maybe some roasted vegetables. The whole meal comes together in about 30 minutes once everything’s prepped, which leaves you more time to spend with your guests.

Perfect Grilled Lamb Kebabs With Mint Yogurt Sauce - Mediterranean recipe
I've been making these lamb kebabs for years, and they never fail to impress at dinner parties or family barbecues. The combination of tender, perfectly spiced lamb with cooling mint yogurt sauce hits all the right notes for a satisfying kosher meal. The secret to great lamb kebabs starts with the cut of meat. I always use leg of lamb, trimmed of excess fat and cut into uniform 1-inch cubes. Ground lamb works too, but the texture of cubed meat gives you those satisfying, juicy bites. The marinade does most of the heavy lifting here with garlic, oregano, and a good splash of olive oil working together to tenderize the meat and build flavor. Since this is a kosher recipe, I skip the traditional tzatziki and make a dairy-free mint yogurt using coconut yogurt or cashew yogurt. It's surprisingly close to the original and provides that same cooling contrast to the warm, spiced meat. Fresh mint makes all the difference here, so don't try to substitute dried mint. The brightness just won't be there. These kebabs work beautifully for Shabbat dinner when you want something special but not too fussy. I like to serve them with warm pita, a simple cucumber salad, and maybe some roasted vegetables. The whole meal comes together in about 30 minutes once everything's prepped, which leaves you more time to spend with your guests.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Lamb Kebabs
  • 2 lbs leg of lamb trimmed and cut into 1-inch cubes
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh lemon juice
For the Mint Yogurt Sauce
  • 1 cup coconut yogurt plain, unsweetened
  • 1/4 cup fresh mint leaves finely chopped
  • 2 cloves garlic minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

Prepare the Kebabs
  1. In a large bowl, whisk together olive oil, minced garlic, oregano, cumin, paprika, coriander, salt, pepper, and lemon juice to create the marinade.
  2. Add the lamb cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
  3. Remove lamb from refrigerator 30 minutes before grilling to bring to room temperature.
  4. Thread the marinated lamb onto metal skewers, leaving small gaps between pieces for even cooking. You should have about 6 skewers.
Make the Mint Yogurt Sauce
  1. In a medium bowl, combine coconut yogurt, chopped mint, minced garlic, lemon juice, olive oil, salt, and pepper.
  2. Whisk until smooth and well combined. Taste and adjust seasoning as needed.
  3. Cover and refrigerate until ready to serve. The sauce can be made up to 1 day ahead.
Grill the Kebabs
  1. Preheat grill to medium-high heat and oil the grates to prevent sticking.
  2. Grill kebabs for 10-12 minutes total, turning every 3 minutes to ensure even browning on all sides.
  3. The internal temperature should reach 145°F for medium-rare or 160°F for medium doneness.
  4. Remove from grill and let rest for 3 minutes before serving.
  5. Serve immediately with the mint yogurt sauce on the side.

Notes

If using wooden skewers, soak them in water for at least 30 minutes before threading the meat. The kebabs can be assembled and marinated up to 24 hours ahead. Store leftover cooked kebabs in the refrigerator for up to 3 days. The mint yogurt sauce will keep for 2-3 days covered in the refrigerator.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 485mg 21%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 34g 68%
*Percent Daily Values are based on a 2,000 calorie diet.
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