Greek lamb kebabs with yoghurt and lemon mint sauce

    53 mins

    Pieces of lamb are marinated in garlic, oil, and red wine vinegar, then threaded on rosemary skewers and barbecued. A creamy, herby sauce of Greek yoghurt, fresh mint, oregano and parsley complement these kebabs nicely!

    19 people made this

    Serves: 4 

    • lamb kebabs
    • 8 rosemary sprigs (about 15cm each) or wooden skewers
    • 2 cloves minced garlic
    • 1 tablespoon chopped fresh thyme
    • 1/3 cup (85ml) extra virgin olive oil
    • 1/4 cup (65ml) red wine vinegar
    • 1 teaspoon sea salt
    • 1 teaspoon ground white pepper
    • 750g lamb leg steaks or fillets, cut into 3cm cubes
    • yoghurt and lemon mint sauce
    • 1/4 cup (65ml) fresh lemon juice
    • 1/2 cup (125ml) extra virgin olive oil
    • 1/3 cup (85ml) Greek yoghurt
    • 1 crushed garlic clove
    • 1/4 teaspoon sea salt
    • 2 teaspoons chopped fresh mint
    • 1 teaspoon chopped fresh oregano
    • 1 teaspoon chopped fresh parsley
    • 1 teaspoon small capers
    • 1 anchovy filet

    Prep:45min  ›  Cook:8min  ›  Ready in:53min 

    1. Remove the rosemary leaves and soak the rosemary sprigs in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
    2. While the lamb is marinating, prepare the sauce by placing the lemon juice, olive oil, yoghurt, garlic, salt, mint, oregano, parsley, capers and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
    3. Preheat the barbecue to medium.
    4. Cook the lamb kebabs, turning occasionally, until no longer pink, about 8 minutes. Serve with the sauce.

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    Reviews and ratings
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    Reviews in English (21)


    I didn't use any vinegar and I simply used skewers instead of trying to skewer them with rosemary. I put the rosemary in the marinade instead. The sauce was delicious.  -  08 Jul 2008  (Review from Allrecipes US | Canada)


    Absolutely love it. I'm making it again this weekend for Father's Day. Always loved lamb, but this sauce is amazing. I don't know if I'll ever have lamb without it again!  -  13 Jun 2008  (Review from Allrecipes US | Canada)


    Much to my surprise, this recipe was easy to make. The combination of the fresh herbs and the yogurt sauce with the tender lamb meat was excellent. Using Rosemary sprigs as skewers was a great idea as it gently permeated just the right amount of flavor into the meat. Throughout dinner we kept commenting on how wonderful it was.  -  24 May 2008  (Review from Allrecipes US | Canada)