Red Meat Allergy Friendly Lamb Kebabs with Yogurt Marinade
Total time1 hr 40 min
Prep time25 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the kebabs
- 1 ½ lb ground lambSee all
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast
Mary's Organic 93% Lean Ground Chicken, 16 oz
Nature's Promise All Natural Ground ChickenForce of Nature™ Ancestral Blend Ground Chicken
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Wegmans Organic Ground ChickenChef's tipGround chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 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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