Summer grilling season is in full swing. This lamb kebab recipe from our friend Lauren Chandler is easy to make and sure to be a hit – no matter if you’re cooking over the coals or firing up your stovetop.
Lauren is a Portland-based chef and instructor at Lauren Chandler Cooks and at the Master of Science in Nutrition program at the National University of Natural Medicine. An experienced traveler & adventurer, she’s also cooked and rock climbed around the world.
Culinary Campout – Andalusian-Inspired Lamb Kebabs with Yogurt and Herbs
1/3 - 1/2 pound of boneless lamb per person (or 1/2 - 2/3 pound of bone-in lamb per person). I like lamb leg steak because there’s not much bone to cut around and the meat is tender.
Marinade per pound of lamb:
1-2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon ground coriander
1 Tablespoon ground cumin
1 T sweet smoked paprika
2 Tablespoons sherry vinegar (or balsamic)
1/4 cup extra-virgin olive oil
Plain full fat yogurt
Chopped cilantro and flat leaf parsley
- Cut the lamb into cubes and combine with the rest of the ingredients in an airtight container or ziploc bag. Store in the refrigerator (or cooler) and marinade for up to 24 hours.
- Thread the lamb cubes loosely onto skewers and cook on a hot FINEX 12-inch grill pan for 10-15 minutes, turning 3 or 4 times, until the lamb is medium-rare.
- Transfer to serving dish and let rest for 5 minutes before serving. Top with a heaping dollop of yogurt and a generous sprinkling of herbs.