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

Grilled Lamb Kabobs with Mint-Yogurt Sauce

Teri & Jenny
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!
5 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
inactive time 3 hrs
Total Time 3 hrs 25 mins
Course dinner, lunch, Main Course, main dish
Servings 6
Calories 297 kcal


  • 12 (7"-8") wooden bamboo skewers


lamb kabobs

  • tbsp olive oil divided
  • tbsp red wine vinegar
  • tbsp Dijon Mustard
  • 1 tbsp minced rosemary
  • 1 tbsp minced tarragon
  • 1 garlic clove minced
  • 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
  • tbsp honey
  • salt and pepper to taste



  • In a mixing bowl combine 3 tablespoons oil, vinegar, mustard, rosemary, tarragon, and garlic cloves and whisk together.
  • 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.


  • 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.


  • 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.


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: 297kcalCarbohydrates: 7gProtein: 28gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 78mgSodium: 139mgPotassium: 454mgFiber: 1gSugar: 6gVitamin A: 135IUVitamin C: 4mgCalcium: 77mgIron: 3mg
Keyword grilled, kabob, lamb, yogurt sauce
Tried this recipe?Let us know how it was!