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Grilled lamb kebabs with garlic mint yoghurt
Serves four. Grilled lamb kebabs with garlic mint yoghurt.

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Method
- 01
Read, weigh and prepare
8 minHands-onRead the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.
- 02
Marinate lamb
4 minHands-onMix lamb with its oil, garlic, cumin, coriander, paprika, lemon juice, salt and pepper. Cover.
- 03
Marinate refrigerated
60 minHands-off · check as directedRefrigerate for 1–4 hours; this schedule uses 1 hour. Soak wooden skewers during this wait for at least 30 minutes, if using them.
- 04
Prepare skewers and yoghurt
6 minHands-onThread lamb onto skewers, leaving small gaps. Mix garlic mint yoghurt with its yoghurt, garlic, lemon, mint and salt, then keep refrigerated.
- 05
Grill lamb skewers
14 minHands-onGrill in a wide hot griddle or pan over medium-high heat for about 10–14 minutes, turning regularly to brown every side. Skewered meat must be cooked through: check the centre reaches 75°C for 30 seconds. Use additional uncrowded loads if needed.
- 06
Check and transfer
1 minHands-onCheck doneness and transfer to a warm clean plate.
- 07
Rest
5 minHands-off · check as directedRest for 5 minutes before slicing; save the clean resting juices.
- 08
Finish and serve
2 minHands-onServe lamb with resting juices and garlic mint yoghurt alongside.
Equipment check
4 items required
- Digital scales
- Appropriate chopping board
- Probe thermometer
- Wide frying pan
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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