Name: Spiced Lamb Skewers with Yoghurt
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs Lamb shoulder, cut into 1-inch cubes; 3 tbsp Extra virgin olive oil; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Smoked paprika; 3 cloves Garlic cloves, minced; 1 cup Greek yoghurt, plain; 1 tbsp Fresh lemon juice; 2 tbsp Fresh mint, finely chopped; 1 to taste Kosher salt and black pepper

"Succulent cubes of lamb shoulder are infused with a smoky blend of cumin, coriander, and paprika before being charred to perfection on the grill. Served alongside a bright, herbaceous Greek yoghurt dip, these skewers offer an exquisite balance of rich meat and cooling citrus notes."

Ingredients

Qty	Item
1.5 lbs 680 g	Lamb shoulder, cut into 1-inch cubes
3 tbsp 45 ml	Extra virgin olive oil
1 tsp 2 g	Ground cumin
1 tsp 2 g	Ground coriander
1 tsp 2 g	Smoked paprika
3 cloves 15 g	Garlic cloves, minced
1 cup 245 g	Greek yoghurt, plain
1 tbsp 15 ml	Fresh lemon juice
2 tbsp 6 g	Fresh mint, finely chopped
1 to taste 0 g	Kosher salt and black pepper

How to Make Spiced Lamb Skewers with Yoghurt

In a large mixing bowl, combine 2 tablespoons of olive oil, cumin, coriander, paprika, two-thirds of the minced garlic, salt, and pepper.

Add the cubed lamb to the bowl and toss thoroughly to ensure every piece is coated in the spice marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

While the lamb marinates, prepare the yoghurt sauce by whisking together the Greek yoghurt, lemon juice, chopped mint, the remaining minced garlic, and a pinch of salt in a small bowl. Set aside in the fridge.

If using wooden skewers, soak them in water for 20 minutes. Thread the marinated lamb cubes onto the skewers, leaving a tiny bit of space between each piece to allow for even heat circulation.

Preheat your grill or a heavy-duty grill pan to medium-high heat and lightly brush the surface with the remaining olive oil.

Grill the skewers for about 3-4 minutes per side, turning occasionally, until charred on the outside and cooked to medium-rare (internal temperature of 145°F).

Remove the skewers from the heat and let them rest for 5 minutes. Serve warm with a generous dollop of the chilled yoghurt sauce.

·
Use lamb shoulder rather than leg for a juicier result, as the slightly higher fat content prevents the meat from drying out.
·
Don't skip the resting period; it allows the juices to redistribute, resulting in much more tender meat.
·
For an extra smoky flavor, add a pinch of cinnamon or ground cloves to the marinade.
·
If you want a thicker sauce, strain the yoghurt through a cheesecloth for 30 minutes before mixing with other ingredients.

Frequently Asked Questions

Can I use beef instead of lamb?

Yes, sirloin or ribeye steak tips work wonderfully with this spice blend if you prefer beef over lamb.

How do I prevent the meat from sticking to the grill?

Ensure your grill is fully preheated and clean. Oil the grates right before placing the meat, and don't try to flip the skewers until they naturally release from the surface.

Can I cook these in an air fryer?

Absolutely. Arrange the skewers in a single layer and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through.

How long does the yoghurt sauce last?

The sauce will stay fresh in an airtight container in the refrigerator for up to 3 days.

Video Tutorials

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