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Lamb kabobs on a platter with a mint yogurt sauce next to it.
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5 from 7 votes

Grilled Lamb Kabobs with Mint-Yogurt Sauce

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!
Prep Time10 minutes
Cook Time15 minutes
inactive time3 hours
Total Time3 hours 25 minutes
Course: dinner, lunch, Main Course, main dish
Servings: 6
Calories: 297kcal
Author: Teri & Jenny

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
US Customary - Metric

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.

Nutrition

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