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High Protein Lamb Kebabs with Garlic Yogurt

Sophia Martinez
Grilled lamb kebabs marinated in lemon, garlic and spices, with a cool garlic yogurt sauce. 30g protein per serving — 2 kebabs plus sauce, no rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mediterranean
Servings 4
Calories 280 kcal

Equipment

  • Skewers for threading the lamb
  • Grill or cast iron grill pan for cooking the kebabs
  • Small Bowl for the garlic yogurt sauce

Ingredients
  

  • 400 g lean lamb leg trimmed and cut into 2.5cm cubes
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 skewers metal, or wooden soaked in water for 30 minutes

For the garlic yogurt sauce:

  • 1 cup plain Greek yogurt
  • 2 garlic cloves finely minced
  • 1 tbsp lemon juice
  • 1 tbsp fresh mint chopped
  • Pinch of salt

Instructions
 

  • Mix the olive oil, lemon juice, garlic, cumin, paprika, oregano, salt and pepper in a bowl. Add the lamb cubes and toss to coat. Marinate for 30 minutes at room temperature, or up to 8 hours in the fridge.
  • While the lamb marinates, stir the Greek yogurt, garlic, lemon juice, mint and salt together in a small bowl. Chill until serving.
  • Thread the lamb onto 8 skewers, about 5 cubes per skewer — 2 skewers per serving.
  • Grill over medium-high heat for 10–12 minutes, turning every few minutes, until charred at the edges and cooked through.
  • Rest the kebabs for 3 minutes, then serve with the garlic yogurt sauce spooned over or on the side.

Notes

Marinate 30 minutes (up to 8 hours in the fridge). 8 skewers total, 2 per serving. Rest 3 minutes before serving.
Keyword dinner, garlic yogurt, grill, high protein, lamb kebabs