Lamb kebabs with artichokes and yogurt dipping sauce
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you're grilling lamb kebabs, it's best to cook them Middle Eastern style, where the juicy, fatty meat is balanced by refreshing mint and a light, fermented sauce. Leg of lamb is one of the best cuts for kebabs. After several hours marinating in lemon juice, olive oil, paprika, dried mint, and fiery red pepper, the meat becomes incredibly juicy and tender, while artichokes, olives, and eggplant make a wonderful companion on skewers. While the kebabs are grilling, delighting everyone with their aroma, whip up a quick and easy, yet delicious, sauce made from Greek yogurt, mint, and garlic. Everyone will love this alternative to ketchup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg boneless lamb legs, cut into 4 cm cubes.
- 3/4 tbsp. + 1 tbsp. l. olive oil
- Juice of 1.5 lemons
- 1 teaspoon smoked paprika
- 1 teaspoon dried mint
- 1.5 tsp ground cumin
- 0.5 tsp red pepper flakes
- Vegetable oil, for grilling
- 1 Japanese eggplant, halved lengthwise and cut into 1cm thick pieces.
- 1 package (280 g) frozen artichoke hearts, quartered, thawed
- 0.5 cups pitted green olives
- 1 cup plain Greek yogurt
- 1/4 cup chopped fresh mint
- 1 clove garlic, chopped
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Cooking the dish according to the recipe:
- In a large bowl, combine 3/4 cup olive oil, the juice of 1 lemon, paprika, dried mint, 1/2 teaspoon cumin, and red pepper flakes. Add the lamb and toss to coat completely; cover and refrigerate for 1-4 hours.
- Preheat the grill to medium-high heat and brush the grates with vegetable oil. Thread the lamb, eggplant, artichokes, and olives onto eight 10-inch skewers; season with salt. Grill the kebabs, turning occasionally, until charred, about 10 minutes for medium.
- Meanwhile, prepare the yogurt dip. In a blender, combine the yogurt, remaining 1 tablespoon olive oil, juice of half a lemon, 1 teaspoon cumin, 2 tablespoons water, chopped mint, garlic, and 1 teaspoon salt until smooth; serve with the kebabs.
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