Lamb Kebabs with Herb Salad and Yogurt Sauce

Ingredients

• 1 lb ground lamb (Preferably 15–20% fat; chilled)
• 1 small yellow onion (Finely grated or minced; squeeze out excess moisture)
• 3 cloves garlic (Finely minced)
• 0.25 cup fresh parsley (Finely chopped, plus more for the salad)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp smoked paprika
• 1 tsp kosher salt (Divided, plus more to taste)
• 0.5 tsp black pepper
• 1 cup plain Greek yogurt (Full-fat or whole-milk yogurt)
• 2 tbsp lemon juice (Divided between sauce and salad)
• 2 tbsp extra-virgin olive oil (Divided between sauce or salad and grilling)
• 0.5 cup fresh mint (Leaves and tender stems, roughly chopped)
• 0.5 cup fresh cilantro (Roughly chopped)
• 1 small cucumber (Diced)
• 1 cup cherry tomatoes (Halved)
• 0.25 small red onion (Very thinly sliced)
• 8 wooden skewers (Soak in water for at least 30 minutes if using a grill)

Steps

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes. Prepare a hot grill or grill pan over medium-high heat, aiming for approximately 400–450°F (200–230°C).

2. 2

   Place the ground lamb, grated onion, garlic, chopped parsley, cumin, coriander, smoked paprika, salt, and black pepper in a bowl. Mix gently with your hands or a fork just until evenly combined; do not overwork the meat or the kebabs may become dense.

3. 3

   Divide the lamb mixture into eight portions. Shape each portion into a compact sausage around a skewer, approximately 4–5 inches long, pressing firmly enough that the meat holds together.

4. 4

   Whisk the Greek yogurt with 1 tablespoon of lemon juice, a small drizzle of olive oil, and a pinch of salt. Taste and adjust the seasoning. Refrigerate the sauce while preparing the remaining components.

5. 5

   Combine the mint, cilantro, cucumber, cherry tomatoes, and sliced red onion in a serving bowl. Add the remaining lemon juice, a drizzle of olive oil, and a pinch of salt, then toss gently so the herbs remain fresh and distinct.

6. 6

   Lightly oil the grill grates or grill pan. Place the lamb skewers on the hot surface and cook for about 3–4 minutes per side, turning several times, until browned and cooked through. The center should reach 160°F (71°C) for ground lamb.

7. 7

   Transfer the kebabs to a plate and let them rest for 3–5 minutes so the juices settle. Serve with the herb salad and yogurt sauce, adding extra lemon or herbs if desired.

Notes

This extraction is reconstructed from the linked Instagram caption and recipe title because no ingredient list, measurements, or instructions were provided in the supplied source. Serve with warm flatbread, rice, or roasted vegetables if desired.

Nutrition per serving

• main
• Middle Eastern-inspired
• grilled
• lamb
• high-protein
• fresh herbs
• gluten-free
• summer