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    Home > Blog > Lamb > Lamb Kabobs

    This post is sponsored by Beef + Lamb New Zealand. Thank you for supporting our sponsors! It helps us keep going!

    Lamb Kabobs

    by Teri Lyn Fisher · Published: Sep 3, 2021

    Jump to Recipe
    The best lamb kabobs with a mint yogurt sauce to serve at summer barbecues (or really year round). They're so easy to make, juicy, tender, and packed with so much flavor!
    Lamb kabobs being grilled on a grill pan.
    A serving of lamb kabobs on a plater with a mint yogurt sauce.
    A platter of lamb kabobs with a salad next to it.
    A platter of skewered lamb kabobs on a platter.
    Lamb kabobs on a platter with a mint yogurt sauce next to it.
    Lamb kabobs on a platter with a mint yogurt sauce next to it.
    Lamb kabobs on a platter skewered with a side of yogurt sauce.

    When we’re in the mood to grill, on of the first things we think of are Lamb Kabobs! That’s right. We both LOVE the flavor of lamb and grilling up cubes of skewered lamb is our jam.

    Our recipe for lamb kabobs is so simple, but still loaded with tons of flavor! We love how quickly they cook up and our favorite is pairing them with our mint-yogurt sauce!

    How to Make Our Lamb Kabobs

    Lamb kabob ingredients all laid out in a kitchen.

    Process

    Kabobs

    1. Cut lamb shoulder into 1 inch cubes.
    Lamb shoulder cubed on a cutting board with some herbs on the side.
    1. In a mixing bowl combine some oil, vinegar, mustard, rosemary, tarragon, and garlic cloves and whisk together.
    Lamb kabob marinade in a bowl.
    Lamb kabob marinade whisked together in a bowl.
    1. Add lamb to marinade and toss together until each piece is evenly coated.
    Lamb shoulder cubes in a bowl with marinade.
    Lamb shoulder cubes marinating in a glass bowl.
    1. Refrigerate and marinate for a few hours.
    2. Soak bamboo skewers in water.
    3. Remove lamb from refrigerator and skewer cubes of lamb onto bamboo skewers until all cubes have been skewered. Season each skewer generously with salt and pepper on all sides.
    Skewers soaking in water for lamb kabobs.
    Skewering lamb kabobs to prepare them to grill.
    1. Set a grill or grill pan on medium-high heat and brush the surface with remaining oil.
    2. Grill skewers (in batches if needed) on each side. Remove from heat and allow kabobs to rest for a few minutes.
    Grilling lamb kabob recipe using a grill pan.
    Grilled lamb kabobs on a plate resting.

    Sauce

    1. Combine all of the ingredients in a bowl and whisk together. Season with salt and pepper and stir together.
    Mint yogurt sauce for lamb kabobs in a bowl.
    Mint yogurt sauce whisked together in a bowl.

    Serving

    1. Pile lamb kabobs onto a platter and top with a sprinkle of sea salt flakes and cracked black pepper. Serve with dipping sauce.
    A platter of grilled lamb kabobs up close.

    Tools You Will Need

    • cutting board
    • knife
    • dry measuring cups
    • measuring spoons
    • mixing bowls
    • wooden spoon
    • bamboo skewers
    • tongs
    • grill pan

    Why Choose New Zealand Lamb?

    The source of our meat is always very important to us. New Zealand lamb is grass-fed year-round and the animals roam freely and graze naturally. The farmers also work really hard to provide a superior product.

    They are committed to humanely raising their sheep while reducing carbon emissions. Most are generational farmers that truly care about the planet and their work and we couldn’t appreciate that more!

    What Cut of Lamb to Use for Lamb Kabobs

    Our top pick, and what we’re using in our recipe today, is lamb shoulder. This cut of meat is full of flavor and has a good amount of fat. Those characteristics paired with several hours of marinating will result in tender and juicy kabobs every single time!

    Tips and Tricks for Lamb Kabobs Success

    • As we mentioned above, we think lamb shoulder makes the best kabobs. Not only is lamb shoulder very flavorful, it’s a fairly inexpensive cut of meat.
    • Cut the lamb into equally sized cubes to ensure even cooking.
    • Marinate the lamb for at least 3 hours (up to 24 hours) to maximize the absorption of the tasty marinade flavors and as well as to tenderize the meat.

    More Delicious Lamb Recipes You Will Love

    • Lamb Kofta
    • Garlic Butter Lamp Chops
    • Braised Lamb Shanks
    • Grass-Fed Lamb Meatballs
    • Spiced Lamb Filled Roasted Garlic Hummus
    • Harissa Grilled Lamb Chops
    Lamb Kabobs on a plate with drizzled with a yogurt sauce, with a platter of kabobs peeking in.

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    Lamb kabobs on a platter with a mint yogurt sauce next to it.

    Grilled Lamb Kabobs with Mint-Yogurt Sauce

    5 from 7 votes
    PRINT RECIPE Pin Recipe
    The best lamb kabobs with a mint yogurt sauce to serve at summer barbecues (or really year round). They're so easy to make, juicy, tender, and packed with so much flavor!
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 15 mins
    inactive time: 3 hrs
    Total Time: 3 hrs 25 mins
    Servings: 6

      EQUIPMENT  

    • 12 (7"-8") wooden bamboo skewers

      INGREDIENTS  

    lamb kabobs

    • 4½ tbsp olive oil divided
    • 2½ tbsp red wine vinegar
    • 1½ tbsp Dijon Mustard
    • 1 tbsp minced rosemary
    • 1 tbsp minced tarragon
    • 1 garlic clove minced
    • 2½ pounds boneless New Zealand grass-fed lamb shoulder cut into 1 inch cubes
    • salt and pepper to taste

    mint yogurt sauce

    • 1 cup greek yogurt
    • 2 tbsp chopped mint leaves
    • 2 tbsp lemon juice
    • 1½ tbsp honey
    • salt and pepper to taste

      INSTRUCTIONS  

    Kabobs

    • In a mixing bowl combine 3 tablespoons oil, vinegar, mustard, rosemary, tarragon, and garlic cloves and whisk together.
      Lamb kabob marinade in a bowl.
    • Add lamb to marinade and toss together until each piece is evenly coated. Refrigerate and marinate for 3 hours.
      Lamb shoulder cubes in a bowl with marinade.
    • Soak 10-12 bamboo skewers in water for about 30 minutes.
      Skewers soaking in water for lamb kabobs.
    • Remove lamb from refrigerator and skewer cubes of lamb onto bamboo skewers until all cubes have been skewered. Season each skewer generously with salt and pepper on all sides.
      Skewering lamb kabobs to prepare them to grill.
    • Set a grill or grill pan on medium-high heat and brush the surface with remaining oil. Grill skewers (in batches if needed) for 4 minutes on each side.
      Grilling lamb kabob recipe using a grill pan.
    • Remove from heat and allow kabobs to rest, about 5 minutes.
      Grilled lamb kabobs on a plate resting.

    Sauce

    • Combine all of the ingredients in a bowl and whisk together. Season with salt and pepper and stir together.
      Mint yogurt sauce for lamb kabobs mixed together.

    Serving

    • Pile skewers onto a platter and top with a sprinkle of sea salt flakes and cracked black pepper. Serve with dipping sauce.
      Lamb kabobs on a platter with mint yogurt sauce.

      NOTES  

    What Cut of Lamb to Use for Lamb Kabobs

    Our top pick, and what we’re using in our recipe today, is lamb shoulder. This cut of meat is full of flavor and a good amount of fat. Those characteristics paired with several hours of marinating will result in tender and juicy kabobs every single time!

    Tips and Tricks for Lamb Kabobs Success

    • Ue lamb shoulder! As we mentioned above, we think it’s the best cut for kabobs. Not only will you get delicious results, but it’s a fairly inexpensive cut of meat.
    • Cut the lamb into equally sized cubes to ensure even cooking.
    • Marinate the lamb for at least 3 hours (up to 24 hours) to maximize the absorption of the tasty marinade flavors and as well as to tenderize the meat.
    Calories: 297kcal Carbohydrates: 7g Protein: 28g Fat: 17g Saturated Fat: 4g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 78mg Sodium: 139mg Potassium: 454mg Fiber: 1g Sugar: 6g Vitamin A: 135IU Vitamin C: 4mg Calcium: 77mg Iron: 3mg
    KEYWORD: grilled, kabob, lamb, yogurt sauce
    COURSE: dinner, lunch, Main Course, main dish

     

    You Might Also Love...

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    September 3, 2021 / 8 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    September 3, 2021 / 8 Comments

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    1. Liz H.

      September 16, 2020 at 11:52 am

      Hi there! Looking forward to making this for the weekend. How much yogurt do I use. I didn’t see the amount. Thanks!

      Reply
      • Teri Lyn Fisher

        September 17, 2020 at 6:42 am

        Hi Liz! Thanks I updated the recipe. Somehow that line got left out!

        Reply
    2. Lindsey

      April 28, 2014 at 2:45 pm

      Hey there! I want to make this for dinner ASAP – looks delicious. I’m allergic to honey though, do you have any ideas for a replacement?

      Reply
      • Jenny Park

        April 28, 2014 at 2:48 pm

        You can substitute agave nectar!

        Reply
    3. Amy Rene

      July 03, 2012 at 5:17 pm

      I’m making these tonight finally!

      Reply
    4. DutchPiggy

      February 12, 2012 at 11:30 am

      5 stars
      I made this today, it was awesome! Really peculiar but fitting taste. I had my doubts when i first tasted the sauce, but in the end it went really, really well with the meat.

      Good stuff!

      Reply
    5. Flynn

      September 02, 2011 at 12:39 am

      5 stars
      Made this tonight (sans tarragon, couldn’t find it) and put it in a wrap with lettuce. It was delish!

      Reply
    6. myFudo

      August 26, 2011 at 8:50 am

      Looks tasty. Looks good to have it for a summer lunch with the family around. Love the photo… so scrumptious.

      Reply

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