Grilled Lamb Kebabs

Course: Main Course

Cuisine: Mediterranean

Prep Time: 20

Cook Time: 10

Marinating Time: 6

Total Time: 30

Servings: people

Calories: 563kcal

This Lamb Kebab Recipe is delicious! Served with a creamy sesame sauce, every bite is enhanced with its rich, nutty, and pleasantly tangy flavors.

2 Tablespoons vegetable oil
1 medium onion quartered
1 clove garlic peeled
4 sprigs fresh parsley
1 Tablespoon cumin
1/2 teaspoon lemon zest
3 Tablespoons lemon juice
1 tablespoon kosher salt
1 1/4 pounds lamb loin chops cut into 1-inch cubes (or lamb leg, shoulder or stew meat)

In a blender, combine the 2 Tablespoons vegetable oil, 1 medium onion, 1 clove garlic, 4 sprigs fresh parsley, 1 Tablespoon cumin, 1/2 teaspoon lemon zest, 3 Tablespoons lemon juice and 1 tablespoon kosher salt and puree until smooth. Transfer the marinade to a resealable plastic bag and add the 1 1/4 pounds lamb loin chops. Seal and refrigerate for at least 6 hours or preferably overnight.
Light a grill or preheat a grill pan. Remove the lamb from the marinade, shaking off the excess marinade. Thread the lamb onto 4 long skewers. Grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. See cooking temperatures below.

Add 1 cup Greek yogurt, 3 Tablespoons tahini and 1 Tablespoon lemon juice to a large bowl and stir to combine. Season with salt and pepper, to taste.
In a small skillet, toast the 1 teaspoon sesame seeds and 1 teaspoon cumin seeds until fragrant.
Spread the sesame sauce on a large serving plate and drizzle with olive oil. Sprinkle with toasted seeds and 1 Tablespoon fresh parsley. Arrange the grilled lamb skewers on top. Serve.

Cooking temperatures

Tips and tricks

The lamb should be marbled with fat, but if you have a particularly fattier cut, trim off any excess before cutting into cubes.
Plan ahead so there’s plenty of time to marinate the lamb. The longer the lamb marinates, the better the flavor (overnight is best).
Remove the marinated lamb from the fridge 15 to 30 minutes before grilling so the pieces cook evenly.
If you’re using bamboo skewers, soak them in water for 30 minutes to keep them from burning on the grill.
Grill lemons for serving while you grill the lamb. Cut the lemons in half and grill them cut side down until lightly charred and softened.