Greek Lamb Kebabs with Yoghurt and Lemon Mint Sauce

    53 minutes

    Pieces of lamb are marinated in garlic, oil, and red wine vinegar, then threaded on rosemary skewers and barbecued. A creamy, herby sauce of Greek yoghurt, fresh mint, oregano and parsley complement these kebabs nicely!

    35 people made this

    Serves: 4 

    • lamb kebabs
    • 8 rosemary sprigs (about 15cm each) or wooden skewers
    • 2 cloves minced garlic
    • 1 tablespoon chopped fresh thyme
    • 1/3 cup (85ml) extra virgin olive oil
    • 1/4 cup (65ml) red wine vinegar
    • 1 teaspoon sea salt
    • 1 teaspoon ground white pepper
    • 750g lamb leg steaks or fillets, cut into 3cm cubes
    • yoghurt and lemon mint sauce
    • 1/4 cup (65ml) fresh lemon juice
    • 1/2 cup (125ml) extra virgin olive oil
    • 1/3 cup (85ml) Greek yoghurt
    • 1 crushed garlic clove
    • 1/4 teaspoon sea salt
    • 2 teaspoons chopped fresh mint
    • 1 teaspoon chopped fresh oregano
    • 1 teaspoon chopped fresh parsley
    • 1 teaspoon small capers
    • 1 anchovy fillet

    Preparation:45min  ›  Cook:8min  ›  Ready in:53min 

    1. Remove the rosemary leaves and soak the rosemary sprigs in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
    2. While the lamb is marinating, prepare the sauce by placing the lemon juice, olive oil, yoghurt, garlic, salt, mint, oregano, parsley, capers and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
    3. Preheat the barbecue to medium.
    4. Cook the lamb kebabs, turning occasionally, until no longer pink, about 8 minutes. Serve with the sauce.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (22)


    Awesome! Sauce was amazing! Very easy recipe.  -  11 Feb 2012


    This is a tasty recipe, we've made it a couple of times now. The sauce is great! We make our own flour tortillas to go with them which really tops it off.  -  07 Jul 2011


    I thought it was awesome too. I was worried about using the anchovy and capers but the sauce went so well with the lamb and had such a complex flavour. Thanks for posting this recipe.  -  13 May 2011