Best Yogurt Marinated Lamb Kebabs Recipes

Marinated Lamb Kebabs with a Chile-Yogurt Sauce image

Provided by Food Network

Time 1h8m

Number Of Ingredients 13

2 1/2 pounds lamb shoulder, cut into 1-inch cubes
1 sweet onion, such as a Walla Walla, cubed
2 cloves garlic, chopped
1 orange, zested
3 oranges, juiced
2 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup whole-milk yogurt
2 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
1 tablespoon chili powder, toasted
Salt and freshly ground black pepper

Steps:

To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

Curry-Yogurt Marinated Lamb Kebabs image

Provided by Martha Stewart

Number Of Ingredients 11

2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
2 large zucchini, cut into 1 1/2-inch pieces
2 large summer squash, cut into 1 1/2-inch pieces
1 cup whole milk yogurt, preferably Greek-style
Zest and juice of 1/2 lime
1/2 teaspoon honey
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
2 tablespoons finely minced onion
2 tablespoons roughly chopped fresh mint leaves
Coarse salt and freshly ground pepper

Steps:

Place lamb, zucchini, and summer squash in a large shallow baking dish or resealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.

Yogurt-Marinated Lamb Kebabs image

Provided by Martha Stewart

Number Of Ingredients 10

2 cups plain yogurt
2 cloves garlic, finely minced
2 tablespoons curry powder
1/2 teaspoon tumeric
Coarse salt and freshly ground black pepper
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 zucchini, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
Grape tomatoes
Fresh bay leaves (optional)

Steps:

In a large bowl, mix together yogurt, garlic, curry, and tumeric; season with salt and pepper. Add lamb and toss to coat. Marinate, covered, refrigerated, 2 to 3 hours.
If using bamboo or wooden skewers, place in a shallow dish and cover with water, 30 minutes before meat is ready to cook.
Preheat a grill pan. Thread lamb pieces onto skewers, alternating lamb with vegetables and bay leaves, if desired. Place skewers on grill pan and cook until meat has reached desired degree of doneness, about 10 minutes for medium-rare.

YOGURT-MARINATED LAMB KEBABS image

Yield 4 People

Number Of Ingredients 9

1 pound plain yogurt (regular or lowfat)
1/4 cup olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

Steps:

Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Cut the lamb in 1 1/2-inch cubes (you'll have about 20) and add it to the yogurt, making sure it is covered with the marinade. Cover the mixture plastic wrap and refrigerate overnight or for up to two days. Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill. Cut the red onion in 8 pieces and separate each piece into three or four sections. Loosely thread three or four pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning two or three times, until the lamb is medium-rare. Serve with salad, grilled pitas and tzatziki (below).