Lamb Kabob Recipe

Prepare the Marinade

In a medium bowl whisk together 1 cup Greek yogurt, 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, oregano, 1.5 teaspoons kosher salt and 1 teaspoon black pepper until smooth and well combined.

Marinate the Lamb

Add the lamb cubes to the marinade and toss to coat evenly. Cover and refrigerate at least 2 hours, preferably 4–8 hours or overnight for best flavor and tenderness.

Assemble Skewers

If using wooden skewers, soak them in water 30 minutes before using. Preheat grill to medium-high (about 400°F / 200°C). Thread marinated lamb onto skewers, alternating with pieces of red onion, bell pepper and cherry tomatoes as desired, leaving a little space between pieces so heat circulates. Reserve excess marinade.

Grill Kabobs

Lightly oil the grill grates or brush the assembled skewers with 2 tablespoons olive oil. Place skewers over direct heat and grill 8–12 minutes, turning every 2–3 minutes so all sides brown evenly. Aim for an internal temperature of 145°F (63°C) for medium-rare to medium; cook longer if you prefer medium-well (155°F). Baste with reserved marinade once during grilling if desired (ensure marinade was not used with raw meat after contact unless boiled).

Rest

Transfer skewers to a plate and let rest 5 minutes before serving to allow juices to redistribute.

Rinse 1.5 cups basmati rice under cold water until water runs clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tablespoon butter or olive oil over medium heat. Add the rinsed rice and stir for 1 minute to coat the grains, then add 2.75 cups water or broth, 1 teaspoon turmeric, 3/4 teaspoon salt and optional bay leaf. Bring to a boil.

Once boiling, reduce heat to low, cover tightly and simmer gently for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit covered for 5–10 minutes. Fluff with a fork and stir in chopped parsley. Remove bay leaf before serving.

Preheat a grill pan or the grill to medium-high heat (about 400°F / 200°C). Toss zucchini, eggplant and red onion with 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/2 teaspoon black pepper to coat.

Grill vegetables in a single layer directly on the grill or on a grill pan. Cook zucchini and eggplant 3–4 minutes per side until tender and well-marked. Grill onion wedges 2–3 minutes per side until softened and slightly charred. Remove and keep warm.

Place a scoop of turmeric rice on each plate. Arrange two lamb skewers per person (or portion to preference) alongside grilled vegetables. Sprinkle chopped parsley over rice and lamb, and serve lemon wedges on the side to squeeze over the meat.

Offer your choice of the famous lentil soup or Greek salad as a starter or side. If serving the salad, serve chilled; if serving the soup, ladle hot.