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!
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)