| Level: | Easy |
| Total: | 56 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 6 min |
| Yield: | 12 to 15 servings |
| Level: | Easy |
| Total: | 56 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 6 min |
| Yield: | 12 to 15 servings |
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 3 pounds boneless leg of lamb, cut into 1-inch cubes
- Mint-Parsley Yogurt Sauce, recipe follows
- 1 cup plain yogurt (2 percent or whole is best)
- 1 tablespoon mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, pressed
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh flat-leaf parlsey leaves
Instructions
- Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
- Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
- Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
- Yield: about 1 1/4 cups
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 263 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 22 g |
| Cholesterol | 80 mg |
| Sodium | 326 mg |
| Serving Size | 1 of 12 servings |
| Calories | 263 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 22 g |
| Cholesterol | 80 mg |
| Sodium | 326 mg |
Reviews
Good rub, but be careful with how much you use… we used the amount of rub in this recipe with 2lbs of lamb and it was overpowering. I’ve made variations on this theme before and can do without the cinnamon.
IT WAS EVEN BETTER THAN 5 STARS YUMMMM!!! Best greek food ive ever had, and I cooked it!
I was skeptical once I got the meat coated with the spice mixture, I thought it was going to be overpowering. I even ended up letting it set and marinate as I had another dish I was working on. This has to be the best lamb I have ever eaten. My son who is not a fan asked if there was more!
We did it under the broiler – too cold to grill right now!
I made this for my classmates when we had African Food Day. They all loved this and the yogurt sauce!
This was awesome. Didn’t have nutmeg on hand, but it didn’t matter. Took 10 minutes to prepare everything… I’ll be serving this at my next get-together. Crowd pleaser!
We had a “Casablanca” movie night and I made all Moroccan dishes. This was wonderful with the couscous and carrot salad recipes from this site.
Instead of kabobs, I used the rub on lamb chops that I pan fried and they were a huge hit. I served them as apps for a dinner party with the bone as a handle. Perfect finger food that really tastes unique.
These were quite tasty.
I made these for a bunch of people who were very skeptical about lamb. I don’t think that any of them are skeptical now. We all loved them – seasonings, sauce, and all. I got so many compliments on these.