Total Time
Prep 50 mins
Cook 6 mins

Easy, tasty and a bit on the showy side if you want to impress your Mother-in-law. The serving size given is a party size. You'll want to put 5-6 cubes on a skewer for meal sized ones

Ingredients Nutrition


  1. Soak 1 package wooden skewers in water for 30 minutes.
  2. Combine all spices and seasonings in a small bowl.
  3. Place lamb cubes in a shallow baking dish or large bowl.
  4. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
  5. Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
  6. Sauce:.
  7. Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
  8. Yield: about 1 1/4 cups.


Most Helpful

Over the top! These were so good all DH could say was "Keep this recipe - throw out all the others." I followed the rub recipe exactly and let them sit in the fridge overnight. The flavors were over the top delicious. I did change up the yogurt as I only had cilantro and it was perfect but I will make a point of having mint in the house next time I make this. I did not grill but used the Char-Broil infrared cooker. What a perfect meal. Thank you for sharing!

Food Goddess April 01, 2013

Now that I sit down to review the recipe, I realize that I completely forgot the dipping sauce :oops: so let me just say that even without sauce, these kabobs are wonderful! The seasonings are a well balanced blend, with no one item overpowering the others.I was in a rush, so these sat with the rub on them for about 15 minutes before hitting the grill, and still, the flavors of the seasonings came through. I grilled for about 3 minutes per side for a perfect medium. Definitely a make again!

IngridH April 21, 2011

Outstanding flavor! I cut a boneless leg of lamb into pieces and marinated for 3 days the first time I made it, 5 days the second time. I also cut larger chunks the second time since I was serving them as a part of a Middle Eastern themed dinner party. They got rave reviews both times.

Donna Matthews March 26, 2009

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