Greek Lamb Kebabs
A traditional Greek dish featuring marinated lamb skewers, perfect for a summer BBQ. The combination of flavors and textures creates a delicious and exotic meal.
Ingredients
- ●1 1/2 pounds Lamb shoulder, cut into 1-inch cubesMake sure to trim any excess fat
- ●1/2 cup Greek yogurtUse plain, full-fat yogurt for best results
- ●2 tablespoons Olive oilExtra virgin olive oil adds a rich flavor
- ●2 tablespoons Lemon juiceFreshly squeezed lemon juice is essential
- ●2 cloves Garlic, mincedUse 2-3 cloves for a stronger flavor
- ●1 teaspoon SaltUse kosher salt for a flaky texture
- ●1/2 teaspoon Black pepperFreshly ground black pepper is best
- ●1/4 teaspoon PaprikaSweet or smoked paprika adds a rich flavor
- ●1 tablespoon Zest of 1 lemonUse a vegetable peeler to get the zest
Instructions
- 1
In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, salt, black pepper, and paprika.
- 2
Add the lamb cubes to the marinade and mix well to coat.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
Preheat the grill to medium-high heat.
- 5
Thread the lamb cubes onto skewers, leaving a little space between each piece.
- 6
Brush the grill with olive oil to prevent sticking.
- 7
Grill the kebabs for 8-10 minutes per side, or until they reach an internal temperature of 145°F (63°C) for medium-rare.
- 8
Transfer the kebabs to a plate and let them rest for 5 minutes.
- 9
Serve immediately, garnished with lemon wedges and a sprinkle of paprika.