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I love how these Lamb Kebabs taste so juicy and tender, with crispy charred edges that give way to meat packed with fresh mint and warm spices. Every bite is aromatic and rich, and the lamb stays so moist it practically melts. The spiced yogurt sauce adds a cool tanginess that cuts through the richness and keeps you reaching for more.
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I make them for Fourth of July barbecues, summer cookouts, tailgating parties, and potlucks because they’re always a crowd-pleaser. They’re perfect when you want something quick and impressive that feeds a group easily. The kebabs keep in the fridge for 3 days and freeze beautifully for 2 to 3 months, so you can make them ahead and reheat in a skillet or oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lamb Kebabs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These delicious kebabs come together in less than 30 minutes and taste like something you’d order at a Mediterranean restaurant without having to marinate overnight or use marinated lamb.
Prep the Skewers
If you’re using wooden or bamboo skewers, soak them in water for at least 30 minutes so they don’t burn on the grill. You can use two skewers per kebab to help prevent them from rolling. Metal kebab skewers work great too and don’t need soaking.
Sauté the Aromatics
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic cloves, and sauté until they’re soft and golden for about 5 to 7 minutes. Let them cool slightly before adding to the lamb.
A good nonstick skillet makes this step super easy and prevents sticking.
Mix the Lamb Mixture
In a large mixing bowl, combine the ground lamb, coriander, mint, ground cumin, and salt and pepper (ideally kosher salt for a cleaner taste). You can use different cuts of lamb like lamb loin, lamb sirloin, lamb shoulder, or even lamb’s boneless leg, depending on what you prefer.
If you’re starting with lamb chunks or lamb cubes, you can grind them in a food processor until finely chopped but not pasty. Make sure to remove excess fat released if needed.
Add the sautéed onion and garlic. Mix everything with a sturdy spoon first, then use your hands to knead it until it’s smooth and evenly combined. Using a large bowl gives you plenty of room to work without making a mess.
Shape the Kebabs
Divide the lamb mixture into 6 equal lamb pieces. Mold each portion around a skewer, shaping it into a long cylinder, just like the oblong shape of a corndog! Roll it gently on a clean, flat surface or a chopping board to smooth out any cracks and firm up the shape.
Refrigerate them for up to 2 hours so hold their shape better during grilling.
Grill the Kebabs
Preheat a cast-iron grill, griddle pan, or gas grill to high heat. Lightly brush the kebabs with oil using a grilling basting brush and cook for 8 to 10 minutes, turning them often with grilling tongs, until they’re browned on all sides and fully cooked through.
You’ll also want an instant-read thermometer to register an internal temperature of 165 degrees Fahrenheit, to make sure they’re already safe to eat. If they’re browning too quickly, reduce the grill temp to medium or medium-high heat.
Make the Spiced Yogurt Sauce
In a small bowl, stir together the Greek yogurt, salt, cumin, paprika, and ground black pepper until smooth. The sauce is tangy, creamy, and has just enough spice to balance the rich lamb.
Serve and Enjoy
Serve the lamb kebabs warm on flatbreads with lettuce, cherry tomatoes, and red onion. Drizzle with the spiced yogurt sauce or serve it on the side for dipping, and enjoy!
If you’re taking these to a potluck, picnic, or outdoor gathering, keep the grilled kebabs and spiced yogurt sauce in separate containers. Transport the kebabs in an insulated carrier if you want to serve them hot, or let them cool completely and serve at room temperature.
Store the yogurt sauce in a small sealed, leakproof container and keep it chilled in a cooler with ice packs. Pack the flatbreads, lettuce, tomatoes, and onions separately so people can assemble their own wraps. The kebabs travel really well and taste great even at room temperature.
Lamb Kebabs
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 pound ground lamb
- 2 tablespoons coriander finely chopped
- 1 tablespoon mint finely chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the spiced yogurt:
- ½ teaspoon salt
- 1 cup Greek yogurt
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
To serve:
- Flatbreads
- Lettuce
- Cherry tomatoes halved
- Red onion
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, and sauté until soft and golden, about 5–7 minutes. Let cool slightly.1 tablespoon olive oil, ½ cup onion, 2 cloves garlic
- In a large mixing bowl, combine ground lamb, coriander, mint, cumin, salt, and pepper. Add the sautéed onion and garlic. Mix with a spoon, then use your hands to knead until smooth and evenly combined.2 tablespoons coriander, 1 tablespoon mint, 1 teaspoon ground cumin, Salt and pepper
- Divide the lamb mixture into 6 equal portions. Mold each portion around a skewer, shaping it into a long cylinder. Roll gently on a board to smooth and firm. Refrigerate for up to 2 hours if needed to help them hold shape.1 pound ground lamb
- Preheat a grill or griddle pan to high heat. Lightly brush the kebabs with oil and cook for 8–10 minutes, turning often, until browned on all sides and cooked through. Reduce the heat if they brown too quickly.
- In a small bowl, stir together the Greek yogurt, salt, cumin, paprika, and black pepper until smooth.½ teaspoon salt, 1 cup Greek yogurt, ½ teaspoon ground cumin, ½ teaspoon paprika, ¼ teaspoon black pepper
- Serve the lamb kebabs warm on flatbreads with lettuce, cherry tomatoes, and red onion. Drizzle with the spiced yogurt sauce or serve it on the side for dipping.Flatbreads, Lettuce, Cherry tomatoes, Red onion
Notes
Nutrition
How to Store Leftovers
It’s best to eat lamb kebabs fresh off the grill, but if you’re saving them for an easy meal later, let them cool completely, then store them in an airtight container in the fridge for up to 3 days. Gently reheat them in a low oven, pan-sear them quickly over the stove, or enjoy them cold in wraps or on salads.
For longer storage, wrap the uncooked or cooked kabobs in plastic wrap or flash-freeze them first on a baking sheet for about an hour, then place them in a large freezer bag or container for 2 to 3 months. Thaw them overnight in the refrigerator, then reheat in a skillet or oven until warmed through inside and out.
The yogurt sauce should be stored separately in another airtight container or a mason jar in the fridge to keep it fresh. It doesn’t freeze well, so make it fresh when you’re ready to serve.
What to Serve With Lamb Kebabs
Serve these with warm pita, flatbread, or naan for wrapping around the juicy kebabs. I also love serving them with cucumber salad, tabbouleh, tzatziki sauce, or black bean hummus on the side for a full Mediterranean spread. A side of rice pilaf, couscous, or ground beef burrito makes the meal more filling if you’re feeding a crowd at your barbecue.
Roasted vegetables like bell peppers, zucchini, or eggplant add color and complement the charred kebabs perfectly. Set out fresh herbs, lemon wedges, or even a small bowl of crushed red pepper flakes so people can build their own wraps with exactly what they want. Fruit drinks like cold lemon juice add a refreshing touch.
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