Happy August! Today we have simple Greek yogurt marinated lamb kabobs- made right from the comfort of your broiler. Lamb is one of my favorite proteins and I could eat it for days. I love the flavor and how it pairs so well with fragrant spices like cumin and cayenne. For these kabobs you can use just about any cut of lamb you prefer, but I like using leg of lamb or lamb shoulder. After trimming away the excess fat, you’re left with a large piece of lean meat, making it easy to portion out even cubes for the kabobs.
The marinade for this recipe is simple. I mixed up some Greek yogurt (for devine richness), fresh lemon juice, garlic, olive oil, cumin, and cayenne. Coat the lamb with a whole bunch of this stuff and let it soak for as long as you have time.
Combine the Greek yogurt, garlic, lemon juice, cumin, olive oil, salt, and both peppers in a large bowl.
Trim any excess fat off of the lamb if necessary and cut into 1 inch cubes. Add the lamb into the marinade and stir to coat each piece. Cover and refrigerate 1-6 hours.
Thread the meat onto skewers. I use metal skewers, but if you’re using wooden, soak them in water for about 20 minutes while the lamb is marinating. I like to grill kabobs outside in the summer, but the rest of the year I rely on a broiler. Lightly coat a broiler pan with non stick spray and broil for 3-4 minutes per side about 5 inches away from the flame.
To grill- lightly coat grill with non stick spray and grill 3-4 minutes per side. Be sure not to overcook, as the lamb will become too tough.
I love the combo of mint jelly and lamb. Try sprinkling some freshly chopped mint over the kabobs for a refreshing taste.