Lamb Kebab Recipe

Prepare the lamb

Trim excess fat from the lamb and cut into 1–1.5 inch cubes. Pat dry with paper towels to help the marinade adhere.

Make the marinade

In a medium bowl whisk together Greek yogurt, olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, ground coriander, dried oregano, red pepper flakes (if using), kosher salt, and black pepper until smooth.

Marinate

Add lamb cubes to the marinade and toss gently to coat every piece. Cover and refrigerate for at least 2 hours and up to 8 hours (overnight for deeper flavor). If short on time, marinate at room temperature for 30–45 minutes but keep under 1 hour.

Prep vegetables and skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut red onion and red bell pepper into pieces similar in size to lamb cubes. Pat cherry tomatoes dry.

Assemble kebabs

Thread marinated lamb onto skewers, leaving a little space between pieces so heat circulates. Alternate with pieces of red onion, red bell pepper and cherry tomatoes if using. Reserve any leftover marinade (do not reuse it on cooked meat).

Bring to room temperature

Remove assembled skewers from the refrigerator 20–30 minutes before cooking so the meat loses chill and cooks evenly.

Preheat

Preheat a grill to medium-high heat (about 425–475°F / 220–245°C). For stovetop, preheat a heavy cast-iron grill pan or skillet over medium-high heat and brush with the neutral oil to lightly coat.

Cook kebabs

Place skewers on the hot grill or pan. Cook for 3–4 minutes per side, rotating to get even char on all sides. Total cooking time will be about 10–12 minutes for medium (internal temperature 145°F / 63°C). Adjust time for desired doneness: less for medium-rare, more for well done. Avoid moving pieces constantly so they can develop a smoky crust.

Finish and rest

Once cooked to desired doneness, transfer kebabs to a plate, tent loosely with foil, and rest 5 minutes. Resting lets juices redistribute and prevents dryness.

Slide meat and vegetables off skewers onto a serving platter or serve skewers whole. Sprinkle chopped parsley over the kebabs and serve with lemon wedges for squeezing. Offer the optional tzatziki-style sauce on the side.

If plating with sides, pair with warm pita, rice pilaf, a simple salad, or roasted vegetables.

Make the sauce

Combine Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, olive oil, salt and pepper in a small bowl. Stir until smooth. Chill until ready to serve; flavors meld after 15–30 minutes.