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Grilled Lamb Kebabs With Herb Salad And Yogurt Sauce

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• HOME » FRESH AND HEALTHY » GRILLED LAMB KEBABS WITH HERB SALAD AND YOGURT SAUCE
• APR 29, 2018 22 COMMENTS ★★★★★ 5 FROM 14 REVIEWS
• GRILLED LAMB KEBABS WITH HERB SALAD AND YOGURT SAUCE
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• Grilled Lamb Kebabs, using ground lamb, with a tangy Herb Salad and Dilled Yogurt Sauce- a delicious, keto-friendly recipe featuring Middle Eastern flavors. With a video!
• Calling all lamb lovers out there…..stop everything and make this right now! Middle Eastern- Inspired   Lamb Kebabs with a tangy Herb Salad and a dilled yogurt sauce….oh my goodness, so delicious! Inspired by a dinner we had at Botanica Restaurant in Los Angeles, I had to come home and try to replicate it right away of course!
• Infused with Middle Eastern spices, these ground lamb kebabs are bursting with flavor! What I love about this meal is the balance –the tangy herb salad is so light and refreshing alongside the lamb-  cutting down the richness of the meat. A great pairing.
• LAMB KEBABS WITH HERBED SALAD | 60-SEC VIDEO
• Grilled Lamb Kebabs
• 1 second of 15 seconds
• 00:11
• 01:04
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• HOW TO MAKE LAMB KEBABS
• It starts with fresh ground lamb.  I prefer to use sustainably raised, locally grown, American lamb, which is raised closer to home compared to the imported lamb that travels from great distances to get here. For one, it’s fresher but more importantly, it supports our local community. It’s produced in nearly every state and is available fresh year-round, just check your local farmers market. In years past we’ve bought ½ or ¼ of a lamb locally and kept it frozen, which is always an option too.
• Did you know…American lamb is always raised hormone-free?  Producers give their animals healthy, comfortable lives, letting them graze and forage on a variety of nutrient-dense grasses and legumes – producing succulent, sweet and tender meat.
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• Form the lamb into Turkish cucumber-shaped tubes.
• Fresh mint and Middle Eastern spices like cumin, coriander and sumac– give these ground lamb kebabs an extra punch of flavor. We’ve talked about sumac here on the blog quite a bit and if you haven’t tried it yet, now is the time. It has this delicious tanginess that really pairs well with lamb.
• Make sure to soak your skewers a couple hours in advance, and double them up so the lamb stays on better.
• Brush the lamb kebabs with olive oil before grilling so they don’t stick.
• They cook surprisingly quickly, just a few minutes on each side, maybe 8-10 minutes total.
• The tangy herb salad, contains baby spring greens, parsley, dill and mint and a handful of sprouts. Pea shoots are nice too. Slice up some radish and cucumber for a little crunch.
• The dilly yogurt sauce goes on the bottom of the plate, under the kebabs.
• Layer the kebabs, then pile on the delicious herb salad.
• How pretty is that!? 
• Give this Lamb kebabs a whirl- I know you will love them! If preparing for a larger gathering, feel free to form the kebabs a day  ahead, and refrigerate. The meat will take on more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.
• MORE DELICIOUS LAMB RECIPES:
• Grilled Lamb Kofta Lettuce Wraps 
• Middle Eastern Lamb Stew made in an Instant Pot 
• Grilled Lamb  Lollipops with Salsa Verde 
• Greek Lamb Tacos
• Turkish Lamb Wraps
• Slow-Roasted Lamb Shawarma
• Happy Sunday!
• xoxo
• Sylvia
• Grilled Lamb Kebabs with herb Salad and Yogurt Sauce
• ★★★★★
• 5 from 14 reviews
• Author: Sylvia Fountaine Prep Time: 20 Cook Time: 20 Total Time: 40 minutes Yield: 3 Category: main Method: grilled Cuisine: middle eastern Diet: Gluten Free
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• Description
• Grilled Lamb Kebabs with a tangy Herb Salad and Dilled Yogurt Sauce- a delicious, healthy, paleo friendly recipe featuring ground lamb spiced with Middle Eastern seasonings.
• Ingredients
• Lamb Kebabs
• 1 lb ground lamb ( makes 6 skewers)
• 1/2 an onion, finely diced
• 3 garlic cloves, finely minced
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons sumac ( if you can’t find sumac, sub  1 tablespoon finely chopped lemon zest)
• 1 teaspoon Aleppo Chili flakes ( or regular chili flakes)
• 1  ½  teaspoons kosher salt
• 2 tablespoons chopped mint (or parsley, or dill)
• 12 x 12-inch wood skewers, soaked in water for 1 hour, or overnight
• Yogurt Sauce:
• 1 cup plain thick greek yogurt
• 2 tablespoons fresh chopped dill ( or mint)
• 2 garlic cloves finely minced
• 1/4 teaspoon salt
• Herb Salad
• 2–3 handfuls baby spring greens
• 1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro
• 1/2 –1 cup sprouts – radish, sunflower, or baby pea shoots ( optional)
• 1 turkish cucumber, thinly sliced
• 2 radishes thinly sliced- watermelon radishes are pretty
• 1 green onion thinly sliced
• Dressing
• 2 tablespoons olive oil
• zest of one lemon
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon cracked pepper
• 1/2 teaspoon sumac

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