Lamb Kebabs with Herb Salad and Yogurt Sauce

DifficultyIntermediateYields3 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Lamb Kebabs
 1 lb ground lamb (makes 6 skewers)
 ½ onion, finely diced
 3 cloves garlic
 2 tsp ground cumin
 2 tsp ground coriander
 2 tsp ground sumac (if you can't find sumac, sub 1 tbsp finely chopped lemon zest)
 1 tsp Aleppo chili flakes (or regular chili flakes)
 1 ½ tsp kosher salt
 2 tbsp mint, chopped (or parsley, or dill)
 12 12" skewers soaked in water for 1 hour or overnight
Yogurt Sauce
 1 cup plain thick Greek yogurt
 2 tbsp fresh dill, chopped (or mint)
 2 cloves garlic, finely minced
 ¼ tsp kosher salt
Herb Salad
 2-3 handfuls baby spring greens
 1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro
 ½ cup sprouts like radish, sunflower, or baby pea shoots (optional)
 1 Turkish cucumber, thinly sliced
 2 radishes, thinly sliced
 1 green onion, thinly sliced
Dressing
 2 tbsp olive oil
 zest of 1 lemon
 2 tbsp fresh lemon juice
 ¼ tsp kosher salt
 ¼ tsp freshly ground black pepper
 ½ tsp ground sumac
1

Soak the skewers and start the grill.

2

With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.

3

Mix the yogurt sauce ingredients in a small bowl. Set aside.

4

Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.

5

Form the kebabs. Using wet hands, divide meat into 6 portions, of similar size, roughly ½ cup. Form each into long oval shape, then skewer with two skewers, and then continue shaping and stretching until meat is roughly 5 inches long, and 1 ½ inches in diameter, like the shape of a Turkish cucumber. You can gently roll the meat on the skewers like you would a rolling pin, to get it nice and even, but they don’t need to be prefect. Just make sure the skewers are centered down the middle so the lamb stays on. (All of this could be made ahead and refrigerated overnight or until ready to grill.)

6

Brush, spray or roll in olive oil to prevent sticking, and grill over med-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being temped to pick up by the skewers- it will help the lamb stay on. Once the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates ready.

7

Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve immediately.

Notes: If preparing for a larger gathering, feel free to form the kebabs a day ahead, and refrigerate. The meat will take on more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.

Ingredients

Lamb Kebabs
 1 lb ground lamb (makes 6 skewers)
 ½ onion, finely diced
 3 cloves garlic
 2 tsp ground cumin
 2 tsp ground coriander
 2 tsp ground sumac (if you can't find sumac, sub 1 tbsp finely chopped lemon zest)
 1 tsp Aleppo chili flakes (or regular chili flakes)
 1 ½ tsp kosher salt
 2 tbsp mint, chopped (or parsley, or dill)
 12 12" skewers soaked in water for 1 hour or overnight
Yogurt Sauce
 1 cup plain thick Greek yogurt
 2 tbsp fresh dill, chopped (or mint)
 2 cloves garlic, finely minced
 ¼ tsp kosher salt
Herb Salad
 2-3 handfuls baby spring greens
 1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro
 ½ cup sprouts like radish, sunflower, or baby pea shoots (optional)
 1 Turkish cucumber, thinly sliced
 2 radishes, thinly sliced
 1 green onion, thinly sliced
Dressing
 2 tbsp olive oil
 zest of 1 lemon
 2 tbsp fresh lemon juice
 ¼ tsp kosher salt
 ¼ tsp freshly ground black pepper
 ½ tsp ground sumac

Directions

1

Soak the skewers and start the grill.

2

With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.

3

Mix the yogurt sauce ingredients in a small bowl. Set aside.

4

Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.

5

Form the kebabs. Using wet hands, divide meat into 6 portions, of similar size, roughly ½ cup. Form each into long oval shape, then skewer with two skewers, and then continue shaping and stretching until meat is roughly 5 inches long, and 1 ½ inches in diameter, like the shape of a Turkish cucumber. You can gently roll the meat on the skewers like you would a rolling pin, to get it nice and even, but they don’t need to be prefect. Just make sure the skewers are centered down the middle so the lamb stays on. (All of this could be made ahead and refrigerated overnight or until ready to grill.)

6

Brush, spray or roll in olive oil to prevent sticking, and grill over med-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being temped to pick up by the skewers- it will help the lamb stay on. Once the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates ready.

7

Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve immediately.

Notes: If preparing for a larger gathering, feel free to form the kebabs a day ahead, and refrigerate. The meat will take on more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.

Lamb Kebabs with Herb Salad and Yogurt Sauce
IngredientsDirections

Recipe and photography courtesy of the American Lamb Board and Feasting at Home.