Ingredients:

  • 2 lbs (900g) lamb leg or shoulder, cut into 1-inch cubes
  • 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1 green bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch chunks
  • 1 pint (568ml) cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp dried cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (227g) plain Greek yogurt
  • 1/4 cup (15g) fresh mint leaves, finely chopped
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare the Lamb Marinade: In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, red pepper flakes (if using), salt, and pepper.
  2. Marinate the Lamb: Add the cubed lamb to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
  3. Prepare the Mint-Yogurt Sauce: In a small bowl, combine the Greek yogurt, chopped mint, lemon juice, minced garlic, salt, and pepper. Stir well and refrigerate until ready to serve.
  4. Assemble the Kabobs: Thread the marinated lamb, red pepper, green pepper, red onion, and cherry tomato halves onto the skewers, alternating ingredients.
  5. Grill the Kabobs: Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the kabobs on the grill and cook for 12-15 minutes, turning occasionally, until the lamb is cooked through and the vegetables are tender-crisp, with slight char marks. (Internal temperature of the lamb should reach 145°F/63°C for medium-rare, 160°F/71°C for medium).
  6. Rest and Serve: Remove the kabobs from the grill and let them rest for a few minutes before serving. Serve hot with the mint-yogurt sauce for the best lamb shish kabob experience.