Large spiced lamb kebabs

Spiced Lamb Kebabs

I, unknowingly, served this to a friend who doesn't like lamb, and she loved it. It is my favorite lamb recipe. Sometimes I just make the yogurt dip alone and serve it with grilled pork chops. It can be cooked either outdoors, on the barbecue grill, or indoors, under the broiler (I prefer the outdoor cooking.)

Yield: 4 servings

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Spiced Lamb Kebabs Recipe

  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 8 ounces plain yogurt
  • 1 pound lamb, cut into 1-inch cubes
  • 12 large, fresh mushrooms (about 2 inches in diameter)
  • 2 medium zucchini, sliced 1/2-inch thick
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Preparation Instructions

Combine the wine, oil, and the four spices and allow to macerate for a few minutes.

Stir together thoroughly and add 2 tablespoons of this mixture to the yogurt. Refrigerate yogurt mixture until serving time.

Mix remainder of spiced wine and oil with the lamb cubes and marinate for 15 minutes at room temperature, or longer in the refrigerator.

If using barbecue grill, start coals. If using broiler, heat broiler.

Drain lamb and reserve the marinade. Assemble the skewers. Alternate lamb, zucchini, and mushroom on 4 skewers.

Grill, or broil, 4 inches from heat, 5 minutes per side, basting twice with reserved marinade.

Serve over hot cooked rice, Armenian rice, or with pilaf. Serve the yogurt mixture on the side for dipping the meat.

Yield: 4 servings
Helpful Hints

A recipe for Armenian rice is also listed on this website.


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1 Comment

Taylor B

The meat and veggies cooked nicely on the grill. I think some people would really like the recipe. For me it was too bland and I will try a recipe with bolder spices next time.