Lamb Kabob Recipe
Tender lamb chunks marinated in a medley of Afghan spices, accompanied by fresh tandoori naan, rice, a side salad, and cilantro yogurt sauce with every entrée.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb Marinade
Cilantro Yogurt Sauce
Accompaniments
Method
Marinating the Lamb
- 1
In a large bowl, combine yogurt, minced garlic, minced ginger, ground cumin, ground coriander, ground turmeric, paprika, salt, black pepper, lemon juice, and olive oil. Mix well to form a marinade.
- 2
Add the lamb cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Preparing the Cilantro Yogurt Sauce
- 3
Cooking the Lamb Kabobs
- 4
- 5
Grill the skewers for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness (medium-rare is recommended).
Preparing Accompaniments
- 6
While the lamb is grilling, cook the basmati rice according to package instructions.
- 7
In a separate bowl, toss together the mixed salad greens, cherry tomatoes, cucumbers, olive oil, balsamic vinegar, salt, and black pepper to prepare the salad.
- 8
Warm the tandoori naan on the grill or in the oven as per package instructions.
