Greek Lamb Kabobs

Greek Lamb Kabobs

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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 4
Serve the kabobs over rice pilaf or steamed long-grain white rice. Accompany with thickly sliced tomatoes drizzled with olive oil and sprinkled with crumbled feta cheese.


  • 2 large lemons
  • 2 Tbs. minced fresh oregano
  • 5 green onions, white and pale green portions, thinly sliced
  • 5 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 1/2 lb. boneless leg of lamb, cut into 2-inch cubes
  • Salt and freshly ground pepper, to taste
  • 1 cup plain yogurt
  • 1 small cucumber, peeled, seeded and chopped


Marinate the lamb
Place 8 bamboo skewers in cold water to soak until ready to use.

Grate 3 tsp. zest from the lemons and squeeze 5 Tbs. juice. In a shallow glass or ceramic dish just large enough to hold the lamb in a single layer, combine 2 tsp. of the lemon zest, 3 Tbs. of the lemon juice, the oregano, half each of the green onions and garlic, and the olive oil. Season the lamb generously with salt and pepper. Add the lamb to the marinade and turn to coat. Let stand at room temperature for 15 minutes.

Make the yogurt sauce
Meanwhile, in a small bowl, stir together the yogurt, cucumber, the remaining 1 tsp. lemon zest and 2 Tbs. lemon juice, and the remaining green onions and garlic. Season with salt and pepper. Cover and refrigerate for 15 minutes.

Cook the lamb
Prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler.

Remove the lamb from the marinade, discarding the marinade. Thread the lamb onto the skewers. Place on the grill rack, or put on a baking sheet and place under the broiler. Cook, turning once, 6 to 7 minutes for medium-rare, or until done to your liking. Divide the skewers among 4 plates and serve with the yogurt sauce. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
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