Turkish Lamb Kabobs

This recipe was featured with the Fog Vineyards 2018 Zinfandel. Pair with Zinfandel.

Turkish Lamb Kabobs

The Middle Eastern flavors of coriander, cumin and cayenne pepper infuse delicious lamb kabobs, which are served with a refreshing yogurt sauce.
Course: Main Course
Cuisine: turkish
Keyword: kabob, lamb
Servings: 4



  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 pound boneless lamb cut into 1 1/4 inch cubes
  • 4 ounces cherry tomatoes
  • 1 onion, medium cut into wedges

mint yogurt

  • 1 cup yogurt
  • 2 tbsp fresh mint chopped
  • 1/8 tsp coriander


  • Mix oil, lemon juice, coriander, cumin, garlic powder, salt and cayenne pepper in small bowl. Place lamb cubes in large resealable plastic bag or glass dish. Add marinade; turn to coat well
  • Refrigerate 30 minutes or longer for extra flavor. For the Mint Yogurt, mix yogurt, mint and coriander in small bowl until well blended. Refrigerate until ready to serve
  • Remove lamb from marinade. Discard any remaining marinade. Alternately thread lamb, tomatoes and onion onto skewers
  • Grill over medium-high heat 10 to 12 minutes or until desired doneness, turning occasionally. Serve with Mint Yogurt, if desired


Recipe by McCormick.com via WineShop at Home
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