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Grilled Lamb Kebabs with Yogurt Sauce (video)

A plate filled with rice, salad, grilled kebabs, and white sauce, on a table with more salad and sauce.

One of my favorite summer grilling recipes! These juicy and aromatic grilled lamb kebabs with yogurt dipping sauce are simply amazing! The tender and flavorful kabobs are made with ground lamb meat, fresh herbs like cilantro, mint, and dill, along with coriander and cumin. After grilling, they’re served with a creamy, garlicky sauce, a refreshing tomato cucumber salad, and steamed rice on the side. It’s the ultimate summer dinner recipe!

Watch My Lamb Kebabs Video Tutorial

Watch my YouTube grilled lamb kebabs video tutorial for step-by-step instructions and see just how easy this delicious dinner is to make! Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Grilled Lamb Kebabs

Here are my tips for the main ingredients you’ll need to make these incredible lamb kebabs. Find the full list of ingredients in the printable recipe card below.

  • Ground Lamb – try using fresh ground meat (not vacuum sealed) for the best results. You’ll get extra soft and tender kebabs. This recipe will work great with ground beef, too!
  • Fresh Cilantro, Dill, & Mint – fresh herbs are key in this recipe! They add incredible flavor to kebabs, dip, and salad!
  • Garlic & Onion – this recipe has tons of garlic and fresh onion for maximum flavor.
  • Yogurt – I personally love using sheep milk yogurt for this recipe. It’s mild in flavor, extra rich and creamy! Plain, regular yogurt works great, too.
  • Plain Breadcrumbs – these help bind the meat mixture for the kebabs. You can use gluten-free breadcrumbs, too.
  • Tomatoes & Cucumbers – for making the refreshing side salad. I love using sweet heirloom tomatoes for the salad.
  • Lemons – a must for the dipping sauce and salad!

Supplies & Tools for the Recipe

Need some supplies or tools to make these lamb kebabs at home? Shop my Amazon Affiliate links for the items I use in my kitchen. See Disclosure Statement.

A closeup image of grilled kebabs on a tray, on a table with utensils.

Preparing the Lamb Kebab Meat Mixture

These delicious lamb kebabs are made with an aromatic and incredibly flavorful ground lamb meat mixture. Here’s how to prepare it:

  1. Before making the meat mixture, place 7 to 8 thick, long bamboo skewers into a flat tray and fill it with water to soak.
  2. Place the ground lamb meat into a large mixing bowl. Use a cheese grater or food processor to grate the onion and add it to the meat. Next, use a zester to grate the garlic, or use a garlic press. Add the garlic to the mixing bowl.
  3. Next, add the remaining kebab ingredients: eggs, breadcrumbs, yogurt, fresh dill, fresh mint, fresh cilantro, salt, pepper, coriander, cumin, and paprika.
  4. Use your hands to combine all the ingredients together, forming a uniform mixture.

Shaping the Lamb Kebabs

Shaping these lamb kebabs is pretty easy, but if you need extra pointers, make sure to watch my YouTube video tutorial linked above.

  1. Measure out about 1 cup of meat mixture for each kebab and place it onto a large baking sheet or tray.
  2. For each kebab, shape the meat into an oval or oblong shape, pass the soaked bamboo skewer through the center, then use your hands to press and shape the meat around the skewer, creating a type of ‘meat log’ or sausage.
  3. The meat should be about 1 to 1 ½-inch thick and even thickness throughout. Once you have the kebab shaped, place it flat onto the baking sheet to press and shape it further.
  4. Place the shaped kebabs into the refrigerator to set for at least 1 to 2 hours, or overnight. Cover them with plastic if chilling overnight.
A closeup image of grilled kebabs over a bed of white rice, on a plate with salad.

How to Grill Lamb Kebabs

Ready to enjoy these delicious lamb kebabs? Here’s how to cook them:

  1. Preheat an outdoor grill over medium-high flame for about 10 minutes, to about 500 – 550°F. The grate should be extra hot!
  2. Place the kebabs perpendicular to the grill grates to get nice char marks and prevent the meat from falling through the gaps.
  3. Grill the kebabs for about 18 to 20 minutes with the grill lid closed, until the internal temperature reaches 145°F. Flip the kebabs occasionally for even cooking.
  4. Once grilled, remove them onto a tray to rest.

Oven Instructions for Lamb Kebabs

Don’t have an outdoor grill? No problem! These are great in the oven, too!

  1. Preheat the oven to 450°F. Line a baking sheet with foil, then arrange the kebabs on the pan, spacing them evenly apart.
  2. Bake the kebabs for 15 minutes, then switch the oven to the ‘broil’ setting. Broil the kebabs for 6 to 7 minutes per side, turning once the meat is golden-brown.
  3. Remove from the oven and enjoy!
A closeup image of white herb sauce in a small bowl, on a table with grilled meat.

Easy Garlic Yogurt Dipping Sauce

This creamy, garlicky yogurt dipping sauce is the perfect side for these grilled lamb kebabs. It’s refreshing, light, and so delicious! A must for the kebabs!

  1. For the yogurt sauce, place the yogurt into a large mixing bowl. Use a zester to grate the garlic into the yogurt; or use a garlic press.
  2. Next, zest the lemon, then squeeze out the lemon juice; about 1 to 2 tablespoons.
  3. Add the olive oil, salt, pepper, and the fresh herbs – cilantro, mint, and dill.
  4. Mix everything together with a spoon. Keep the sauce chilled until ready to enjoy.
A closeup image of tomato cucumber salad in a bowl, on a table.

Easy Tomato Cucumber Salad

I love serving lamb kebabs with a refreshing salad on the side. This easy tomato cucumber salad is the perfect choice!

  1. For the salad: add the sliced pepper, cucumber, and chopped tomatoes into a large mixing bowl.
  2. Add the sliced onion, chopped fresh herbs, salt, pepper, white wine vinegar, and olive oil. Add a squeeze of lemon juice, then toss everything together and enjoy.
  3. If you’re not serving the salad right away, keep the salt, lemon juice, and vinegar on the side, then add when ready to enjoy.

Serving Grilled Lamb Kebabs

  1. For serving the lamb kebabs, I recommend preparing some simple steamed white rice. You can prepare this while the kebabs are grilling.
  2. Serve the kebabs over a bed of rice with cucumber tomato salad on the side. You can spoon the yogurt sauce over the top of the kebabs or keep it on the side.
Several grilled kebabs covered in sauce on a plate, with rice and salad; on a table.
Several grilled kebabs on a tray, on a table with forks.

More Recipes to Try!

Enjoyed this delicious summer grilling recipe? Check out some of my other recipes you’re sure to enjoy!

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A plate filled with rice, salad, grilled kebabs, and white sauce, on a table with more salad and sauce.

Grilled Lamb Kebabs with Yogurt Dipping Sauce

1 hour prep + 20 minutes cook + 1 hour Chilling Time:
7 kebabs
The most delicious and juicy grilled lamb kebabs with garlicky yogurt dipping sauce, refreshing tomato cucumber salad, and simple steamed rice!

Ingredients 
US Customary – Metric

For Lamb Kebabs:

  • 2 lbs ground lamb meat, or ground beef
  • 1 extra large sweet onion, grated
  • 10 medium garlic cloves, grated or pressed
  • 2 large eggs
  • 2/3 cup plain breadcrumbs
  • 1/3 cup plain yogurt
  • 1/2 cup chopped fresh cilantro, loosely packed
  • 1/2 cup chopped fresh mint, loosely packed
  • 1/2 cup chopped fresh dill, loosely packed
  • 1 1/2 tbsp sea salt
  • 1 tsp ground black pepper
  • 1 1/2 tsp EACH: ground coriander, ground cumin, paprika

For Yogurt Sauce: (Makes 1 3/4 cups sauce)

  • 1 1/2 cups plain yogurt, I used sheep milk yogurt
  • 4 medium garlic cloves
  • 1 large lemon, zest and 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp EACH: chopped fresh mint, dill, cilantro
  • 1 to 2 tsp sea salt
  • ground black pepper, to taste

For Tomato Cucumber Salad: (Makes 7-8 cups salad)

  • 1 large red bell pepper, sliced
  • 3 cups cucumber, sliced
  • 2 large heirloom tomatoes, chopped
  • 1 small onion, sliced
  • 1/4 cup sliced green scallions
  • 1/4 cup EACH: chopped fresh cilantro, dill
  • 2 tbsp lemon juice, freshly squeezed
  • 1 to 2 tbsp white wine vinegar
  • 3 to 4 tbsp olive oil
  • salt and pepper, to taste

For Serving:

  • 7 cups steamed white rice, for serving

Instructions

Preparing the Kebab Mixture:

  • Before making the meat mixture, place 7 to 8 thick, long bamboo skewers into a flat tray and fill it with water to soak.
  • Place the ground lamb meat into a large mixing bowl. Use a cheese grater or food processor to grate the onion and add it to the meat. Next, use a zester to grate the garlic, or use a garlic press. Add the garlic to the mixing bowl.
  • Next, add the remaining kebab ingredients: eggs, breadcrumbs, yogurt, fresh dill, fresh mint, fresh cilantro, salt, pepper, coriander, cumin, and paprika.
  • Use your hands to combine all the ingredients together, forming a uniform mixture.

Shaping the Kebabs:

  • Measure out about 1 cup of meat mixture for each kebab and place it onto a large baking sheet or tray.
  • For each kebab, shape the meat into an oval or oblong shape, pass the soaked bamboo skewer through the center, then use your hands to press and shape the meat around the skewer, creating a type of ‘meat log’ or sausage.
  • The meat should be about 1 to 1 ½-inch thick and even thickness throughout. Once you have the kebab shaped, place it flat onto the baking sheet to press and shape it further.
  • Place the shaped kebabs into the refrigerator to set for at least 1 to 2 hours, or overnight. Cover them with plastic if chilling overnight.

Grilling Instructions:

  • Preheat an outdoor grill over medium-high flame for about 10 minutes, to about 500 – 550°F. The grate should be extra hot!
  • Place the kebabs perpendicular to the grill grates to get nice char marks and prevent the meat from falling through the gaps.
  • Grill the kebabs for about 18 to 20 minutes with the grill lid closed, until the internal temperature reaches 145°F. Flip the kebabs occasionally for even cooking.
  • Once grilled, remove them onto a tray to rest.

Easy Garlic Yogurt Sauce:

  • For the yogurt sauce, place the yogurt into a large mixing bowl. Use a zester to grate the garlic into the yogurt; or use a garlic press.
  • Next, zest the lemon, then squeeze out the lemon juice; about 1 to 2 tablespoons.
  • Add the olive oil, salt, pepper, and the fresh herbs – cilantro, mint, and dill.
  • Mix everything together with a spoon. Keep the sauce chilled until ready to enjoy.

Tomato Cucumber Side Salad:

  • For the salad: add the sliced pepper, cucumber, and chopped tomatoes into a large mixing bowl.
  • Add the sliced onion, green scallion, chopped fresh herbs, salt, pepper, white wine vinegar, and olive oil. Add a squeeze of lemon juice, then toss everything together and enjoy.
  • If you’re not serving the salad right away, keep the salt, lemon juice, and vinegar on the side, then add when ready to enjoy.

Serving Lamb Kebabs:

  • For serving the lamb kebabs, I recommend preparing some simple steamed white rice. You can prepare this while the kebabs are grilling.
  • Serve the kebabs over a bed of rice with cucumber tomato salad on the side. You can spoon the yogurt sauce over the top of the kebabs or keep it on the side.

Nutrition

Serving: 1kebab with 1/4 cup sauce, 1 cup rice, and 1 cup salad | Calories: 805kcal | Carbohydrates: 65g | Protein: 33g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 2207mg | Potassium: 851mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1827IU | Vitamin C: 56mg | Calcium: 192mg | Iron: 4mg

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