Grilled American Lamb Kebabs with Herb Salad & Yogurt Sauce


June 27, 2022

Recipe provided by Grilled Lamb Kebabs with Herb Salad and Yogurt Sauce | Feasting At Home, courtesy of the American Lamb Board (Grilled American Lamb Kebabs with Herb Salad and Yogurt Sauce | American Lamb).

  • Prep: 20 mins
  • Cook: 20 mins


Lamb Kebabs

1 lb Ground American Lamb (makes 6 skewers)

1/2 Onion, finely diced

3 cloves Garlic, finely minced

2 tsp Cumin

2 tsp Coriander

2 tsp Sumac (can sub with 1 tbsp finely chopped lemon zest)

1 tsp Aleppo chili flakes or regular

1 1/2 tsp Kosher salt

2 tbsp Chopped mint, parsley or dill

12 12in wood skewers, soaked in water for 1hr or overnight

Yogurt Sauce

1 cup Plain thick Greek yogurt

2 tbsp Fresh dill or mint, chopped

2 cloves Garlic, finely minced

1/4 tsp Salt

Herb Salad

2-3 Handfuls babyspring greens

1 cup Fresh torn herbs - any mix of Italian parsley, mint, dill cilantro

1/2 cup Sprouts - radish, sunflower, or baby pea shoots (optional)

1 Turkish cucumber, thinly sliced

2 Radishes, thinly sliced - watermelon radishes are pretty

1 Green onion, thinly sliced


2 tbsp Olive oil

Zest of 1 lemon

2 tbsp Lemon juice

1/4 tsp Salt

1/4 tsp Cracked pepper

1/2 tsp Sumac


1Soak the skewers and start the grill.

2With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.

3Mix the yogurt sauce ingredients in a small bowl. Set aside.

4Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.

5Form 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. )

6Brush, 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.

7Toss 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.

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.