Yogurt Marinated Lamb Kebabs 

Prep Time: 10 minutes | Cook Time: 15 minutes



  • 2 lbs lamb, cut into 1 1/2 inch cubes
  • 1 cup yogurt
  • 2 lemons
  • 2 tbs olive oil
  • 3 sprigs fresh rosemary
  • 1/2 cup fresh mint, tightly packed
  • 3 cloves garlic, minced
  • 1 tbs paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 red onion, large
  • 2 red or orange bell peppers


Zest one of the lemons to get 1 tsp fresh lemon zest. Then juice the lemons. You should get about 1/4 cup juice. Remove the rosemary and mint leaves from their stems.

Combine the yogurt, lemon juice, lemon zest, olive oil, rosemary, mint, garlic, paprika, salt, and pepper in a blender. Process until smooth.

Add lamb to a large resealable bag, or wide, flat container. Pour the marinade over it, then refrigerate and marinate for at least 4 hours, but overnight works as well.

If using wooden skewers, soak them in water for 30 minutes prior to use.

Cut the onion into 1 1/2 inch squares, with about 3 layers of onion each. Cut the peppers into 1 1/2 inch squares as well.

Thread the lamb onto the skewers, alternating with onion and peppers.

Cook the lamb on a hot grill for 10 to 15 minutes, turning 2 or 3 times. This will get the lamb to a nice medium-rare.