Cashew Free Lamb Kebabs with Yogurt Marinade
Total time1 hr 40 min
Prep time25 min
Cook time15 min
4.6(29)
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Learn more →Ingredients
4 servings
For the kebabs
- 1 ½ lb ground lamb
- ½ cup whole-milk yogurt
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil, for brushing
For the yogurt sauce
- 1 cup whole-milk yogurt
- 1 clove garlic, minced
- 2 tbsp fresh lemon juice
- 2 tbsp fresh mint, finely chopped
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
In a large bowl, combine the ground lamb, 1/2 cup yogurt, 4 minced garlic cloves, cumin, coriander, smoked paprika, cinnamon, cayenne, 1 tsp salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, about 1–2 minutes — do not overwork.
- 2
Cover the bowl and refrigerate for at least 1 hour to allow the marinade to penetrate the meat.
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