Lamb Kabobs With Yogurt Sauce Recipes

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LAMB KABOBS WITH YOGURT SAUCE

I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11



Lamb Kabobs with Yogurt Sauce image

Steps:

  • In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.

Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.

1/2 cup white wine or chicken broth
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 pound sirloin lamb roast, cut into 1-inch cubes
1/2 cup plain yogurt
6 medium fresh mushrooms
1 medium zucchini, cut into 1/2-inch slices
1-1/2 cups hot cooked couscous

LAMB KABOBS WITH TZATZIKI SAUCE

Provided by Sunny Anderson

Categories     main-dish

Time 1h53m

Yield 6 servings (makes roughly 12 kabobs)

Number Of Ingredients 19



Lamb Kabobs with Tzatziki Sauce image

Steps:

  • Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
  • In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
  • Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

12 (6-inch) wooden skewers
1 1/2 pounds ground lamb
2 scallions, finely chopped
2 teaspoons onion powder
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Oil, for brushing
1 bag pita bread, at least 6 loaves
Tzatziki Sauce, recipe follows
2 cups Greek strained yogurt
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 teaspoon lemon juice
Salt and freshly ground black pepper

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE

Provided by Food Network

Categories     main-dish

Time 1h8m

Number Of Ingredients 13



Marinated Lamb Kebabs with a Chile-Yogurt Sauce image

Steps:

  • To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
  • While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
  • To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
  • Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

2 1/2 pounds lamb shoulder, cut into 1-inch cubes
1 sweet onion, such as a Walla Walla, cubed
2 cloves garlic, chopped
1 orange, zested
3 oranges, juiced
2 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup whole-milk yogurt
2 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
1 tablespoon chili powder, toasted
Salt and freshly ground black pepper

LAMB KEBABS WITH YOGURT-CILANTRO SAUCE

Finely ground lamb is pressed flat onto skewers, grilled, and served with a tangy, herb-packed yogurt sauce in Martha's version of the Saudi Arabian dish mabshur.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 4 skewers

Number Of Ingredients 18



Lamb Kebabs with Yogurt-Cilantro Sauce image

Steps:

  • Make the kebabs: In a medium skillet, heat oil over medium-high. Add onion and cook until very soft and translucent, about 6 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 2 minutes. Transfer to a large bowl; let cool.
  • In a small bowl, pour milk over bread and let soak 5 minutes. In a large bowl, combine lamb, feta, cilantro, 1 1/2 teaspoons salt, 1 teaspoon pepper, egg, cooked onion mixture, and bread mixture. Use your hands to mix gently until combined (do not overmix). Refrigerate until chilled.
  • Divide meat mixture into 4 equal portions, then form each portion around a 3/4-inch-wide flat metal skewer, leaving about 1 1/2 inches at each end. Transfer kebabs to a baking sheet, cover with plastic wrap, and refrigerate until chilled or up to overnight.
  • Preheat grill for direct-heat cooking (or a grill pan over medium-high). Brush grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted into the center reaches 140 degrees (medium-rare), 6 to 8 minutes.
  • Make the sauce: Combine yogurt, cilantro, and lemon zest and juice in a small bowl. Season with salt; drizzle with olive oil. Sprinkle with cayenne before serving.

1 tablespoon extra-virgin olive oil, plus more for grill and sauce
1 small onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup whole milk
4 slices white bread, crusts removed, and torn into 1/4-inch pieces (3/4 cup)
1 1/2 pounds ground lamb
1/2 cup feta cheese, crumbled
1/2 cup fresh cilantro leaves, chopped, plus 1/2 cup finely chopped for sauce
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 cup plain whole-milk Greek yogurt
1/2 cup fresh cilantro or mint leaves, finely chopped
Zest of 1 lemon, plus juice of 1/2 lemon
Kosher salt
Extra-virgin olive oil
Pinch of cayenne pepper

LAMB KEBABS WITH YOGHURT SAUCE

Make and share this Lamb Kebabs With Yoghurt Sauce recipe from Food.com.

Provided by currybunny

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Lamb Kebabs With Yoghurt Sauce image

Steps:

  • Mix all marinade ingredients together, place in bowl with lamb.
  • Refrigerate 3 hours or overnight if possible.
  • Grill 10-15 minutes or til cooked as desired.
  • Sauce: Mix all ingredients together, serve with lamb.

Nutrition Facts : Calories 313.7, Fat 25.8, SaturatedFat 7.2, Cholesterol 64, Sodium 67.5, Carbohydrate 3.1, Fiber 0.1, Sugar 1.7, Protein 17.2

1 lb lamb, cut into cubes
1/4 cup olive oil
1/8 cup lemon juice
1 teaspoon chicken stock powder
2 garlic cloves, crushed
1/2 tablespoon oregano
2 teaspoons lemon juice
1/2 cup plain yogurt
1 garlic clove, crushed

HERBED LAMB KEBABS WITH YOGURT SAUCE

Categories     Lamb     Broil     Quick & Easy     Gourmet

Yield Serves 2

Number Of Ingredients 10



Herbed Lamb Kebabs with Yogurt Sauce image

Steps:

  • Cut the lamb shoulder across the grain in thin slices with a sharp knife, flatten the slices between sheets of plastic wrap until they are 1/8 inch thick, and cut them into 1-inch-wide strips.
  • In a saucepan whisk together the lemon juice, the thyme, the rosemary, the oregano, the pepper, and the salt, add the oil in a stream, whisking, and whisk the marinate until it is emulsified. Add the lamb strips, stir the mixture to coat the strips well with the marinade, and thread them onto the skewers, reserving the remaining marinade. Arrange the kebabs on the rack of a broiling pan, broil them under a preheated broiler about 3 inches from the heat, turning them once, for 6 minutes, and transfer them to a plate. Transfer 2 tablespoons of the juice from the broiler pan to the reserved marinade and bring the mixture to a boil. Remove the pan from the heat, whisk in the yogurt and salt and pepper to taste, and spoon the sauce over the kebabs.

a 3/4 pound piece of boneless lamb shoulder, trimmed
2 tablespoons fresh lemon juice
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon crumbled dried rosemary
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 cup olive oil
eight 8-inch wooden skewers, soaked in water for 15 minutes
2 tablespoons plain yogurt

LAMB KEBABS WITH HERBED YOGURT

Ground lamb is spiced with cumin, sumac, coriander, and Aleppo pepper for these flavorful kebabs. The herbed yogurt is a bright. refreshing accompaniment.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 3h

Number Of Ingredients 15



Lamb Kebabs with Herbed Yogurt image

Steps:

  • Combine sumac, cumin, coriander, and Aleppo pepper. In a large bowl, combine 1/4 cup mixture, lamb, onion, garlic, cilantro, chile, and 2 tablespoons salt; thoroughly incorporate with your hands. Refrigerate, covered, at least 3 hours and up to 1 day.
  • Herbed Yogurt:Stir parsley and dill into yogurt. Add lime zest and juice; season with salt. (Can be made-ahead and refrigerated in an airtight container up to 3 days.)
  • Preheat a grill to medium-high. Working with about 1/3 cup at a time, form mixture into roughly 3-inch ovals; thread onto skewers. (You should have about 16 kebabs.) Transfer to a tray lightly coated with oil; turn kebabs to lightly coat all sides. Grill, turning occasionally, until charred in spots and a thermometer inserted in thickest parts reaches 140 degrees, 10 to 12 minutes. Dust with remaining spice mixture. Drizzle Herbed Yogurt with olive oil and serve with the kebabs.

3 tablespoons sumac
4 teaspoons ground cumin
4 teaspoons ground coriander
2 tablespoons ground Aleppo pepper
2 pounds ground lamb (85 percent lean)
1 white onion, finely chopped (1 1/2 cups)
1 tablespoon minced garlic (from 3 cloves)
2 tablespoons finely chopped fresh cilantro
2 teaspoons finely chopped
Fresno chile
Kosher salt
1/2 cup finely chopped fresh parsley or dill, or both
1 cup plain yogurt (not Greek)
1 teaspoon finely grated lime zest, plus 1/2 teaspoon fresh juice
Extra-virgin olive oil

LAMB SOUVLAKI WITH YOGURT-GARLIC SAUCE

An easy Lamb Souvlaki recipe with Yogurt-Garlic Sauce. This dish, created by Jim Botsacos, executive chef at New York City's Molyvos restaurant, is a winner. It offers vitamins C and B6 and folate.

Provided by Jim Botsacos

Categories     Food Processor     Lamb     Low Fat     Yogurt     Grill/Barbecue     Self

Yield Makes 4 servings

Number Of Ingredients 16



Lamb Souvlaki with Yogurt-Garlic Sauce image

Steps:

  • For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.

2 tbsp extra-virgin olive oil
1 tbsp chopped fresh garlic
1 1/2 tsp oregano
3/4 tsp freshly ground black pepper
3/8 tsp kosher salt
3/4 lb lamb, cut from the leg into 12 equal-sized cubes
2 yellow bell peppers, cored and cut into 1-inch strips
1 red onion, cut into 8 pieces
16 cherry tomatoes
Vegetable-oil cooking spray
4 whole-wheat pitas
Yogurt-Garlic Sauce
2 cucumbers, peeled and chopped
1 fresh tbsp lemon juice
3/4 cup nonfat Greek-style yogurt (such as Total brand)
1 tsp chopped fresh garlic

LAMB-MUSHROOM KABOBS WITH GREEK YOGURT MOPPING SAUCE

Unique mopping sauce to complement merguez dishes, especially traditional Greek-style kabobs. I hope you enjoy it as much as I do. Not a lamb fan? Then try this mopping sauce on chicken kabobs as it works great with both! This recipe was cooked rotisserie-style on the Kabob Buddie by Troops BBQ.

Provided by SwagDaddy

Categories     World Cuisine Recipes     European     Greek

Time P1DT45m

Yield 7

Number Of Ingredients 24



Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce image

Steps:

  • Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
  • Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
  • Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
  • Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.

Nutrition Facts : Calories 969.9 calories, Carbohydrate 9.6 g, Cholesterol 133.9 mg, Fat 83.3 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 16.7 g, Sodium 299.5 mg, Sugar 2.2 g

2 cups olive oil
2 cups red wine
3 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon minced fresh garlic
1 tablespoon chopped fresh mint
1 tablespoon freshly ground black pepper
kosher salt to taste
1 ½ pounds leg of lamb, trimmed with no tendons, cut into 2-inch cubes
18 brown cremini mushrooms
1 ½ pounds merguez sausage, cut into 1 1/2-inch pieces
1 medium red onion, diced
5 ounces Greek yogurt
1 egg, beaten
1 fluid ounce white wine
½ ounce extra-virgin olive oil
½ lemon, zested and juiced
1 tablespoon smoked paprika
1 tablespoon porcini mushroom powder
1 teaspoon red pepper flakes
1 teaspoon granulated garlic
1 teaspoon dried Greek oregano
1 pinch saffron
kosher salt and freshly ground black pepper to taste

LAMB KEBABS WITH CORIANDER YOGURT SAUCE

An easy recipe that I'm sure you will enjoy! :) Happy to share! (Time does not include marinating time.)

Provided by Wildflour

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12



Lamb Kebabs With Coriander Yogurt Sauce image

Steps:

  • Make sauce:.
  • Mix, then chill and set aside to serve with meat.
  • Stir marinade ingredients together, set aside.
  • Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
  • Place in fridge, and let marinate for several hours or overnight.
  • Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
  • Grill lemon wedges at the same time.
  • Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.

Nutrition Facts : Calories 205.4, Fat 16, SaturatedFat 3.3, Cholesterol 34.2, Sodium 37.7, Carbohydrate 5, Fiber 0.5, Sugar 2.9, Protein 10.7

2 lbs lean boneless lamb, cubed to skewer size
2/3 cup plain yogurt
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh coriander (cilantro)
2 teaspoons grated onions
1 large onion, grated
3 bay leaves
5 rosemary sprigs
1 lemon, juice and zest of
1/2 teaspoon sugar
1/3 cup olive oil
salt & fresh ground pepper

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From thymeforcookingblog.com


GREEK LAMB KEBABS WITH YOGURT SAUCE | FAGE YOGURT
Steps; Mix the olive oil, lemon juice and garlic and pour over the lamb. Leave for 4 – 6 hours or overnight to marinate. Thread the lamb onto 8 skewers and cook under a preheated grill for 8 – 12 minutes, turning once.
From usa.fage


LAMB KEBABS WITH GREEK YOGURT CUCUMBER DILL SAUCE - TILLAMOOK
Directions. In a large mixing bowl, combine all ingredients for greek yogurt marinade. Pour yogurt marinade into gallon size zip lock bag and add boneless lamb cubes. Allow to sit for at least an hour. While the meat is marinating, prepare the cucumber dill sauce by combining all ingredients in a medium size bowl.
From tillamook.com


LAMB KEBABS WITH HERB SALAD AND YOGURT SAUCE : STRAUSS BRANDS
1. Soak the skewers and start the grill. 2. With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients. 3. Mix the yogurt sauce ingredients in a small bowl. Set aside. 4. Prep the salad …
From straussbrands.com


LAMB KOFTA KEBABS WITH YOGHURT DRESSING | DIVINE FOOD RECIPES
Yogurt Sauce: Blend the yogurt sauce ingredients and place in the fridge for at least 20 minutes (overnight is much better!). Koftas: Using a regular box grater, grate the onion into the bowl.Mix in the remaining Kofta ingredients with your hands. Divide the meat into 8 equal pieces with damp hands, then push and shape the meat onto 8 skewers.
From divine-recipes.com


LAMB KEBABS WITH BLACK & TAN AND LEMON YOGURT SAUCE
In a small bowl whisk together the yogurt, lemon zest and juice and pinch of salt. Taste and add more lemon or salt, as desired. Cover and refrigerate until you’re ready to serve. When the coals are glowing red and covered with a fine gray ash, grill the lamb over direct heat, flipping and rotating as needed, until the meat is charred on all ...
From fireandsmokesociety.com


LAMB KEBABS WITH YOGURT SAUCE | SAQ.COM
Yogurt sauce: Approximately 2 hours before serving, combine all yogurt sauce ingredients in a bowl and mix well. Reserve in the refrigerator for 2 hours. Kebobs: Preheat the barbecue on medium-high heat, about 230°C (450°F). Remove the lamb cubes from the marinade and make sure to remove all the garlic and onion slices.
From saq.com


LAMB KOFTA KEBABS WITH YOGURT MINT SAUCE - FOX AND BRIAR
Move rack to the top position in the oven. Turn on broiler onto high. Line a baking sheet with foil and fit with an oven safe rack. Place skewers on top of rack and place under the broiler. Broil for about 10 minutes or until cooked through. Serve with mint yogurt sauce and pitas, if desired.
From foxandbriar.com


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