Greek Yogurt Marinated Grilled Lamb Kebabs with Fresh Mint and Sumac
Tender chunks of lamb leg are marinated in tangy Greek yogurt with aromatic spices, then grilled to smoky perfection and finished with bright sumac and fresh mint. These protein-packed kebabs are perfect for spring entertaining and deliver authentic Mediterranean flavors with minimal effort.
Ingredients
- 800g boneless lamb leg, cut into 4cm cubes
- 200g full-fat Greek yogurt
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sumac, divided
- 1 large red onion, cut into wedges
- 2 bell peppers, cut into chunks
- Fresh mint leaves, roughly chopped, for garnish
- Extra Greek yogurt, for serving
Instructions
In a large bowl, combine Greek yogurt, minced garlic, olive oil, cumin, smoked paprika, ground coriander, lemon zest, lemon juice, salt, pepper, and 1 tablespoon of sumac to create the marinade.
Add the lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours for best results.
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Remove lamb from refrigerator 30 minutes before cooking to bring to room temperature.
Thread marinated lamb cubes onto skewers, alternating with red onion wedges and bell pepper chunks.
Preheat grill or grill pan to high heat and lightly oil the grates.
Grill kebabs for 10-12 minutes total, turning every 3 minutes, until lamb is charred on the outside and cooked until internal temperature reaches 63°C for medium or 71°C for well done.
Remove kebabs from grill and let rest for 3 minutes.
Sprinkle with remaining 1 tablespoon sumac and scatter fresh chopped mint over the top.
Serve immediately with extra Greek yogurt on the side for dipping.
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