Lamb Kebabs with Herbs

by Editorial Staff


Prep Time 30 mins
Cook Time 8 mins
Total Time 2 hrs 38 mins
Course Main Course
Cuisine European
Servings (Default: 4)


  • 1 kg leg (s) lamb, lean and fat-free
  • 3 tablespoon olive oil
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 0.5 ½ lemon (s), including the juice
  • 500 g natural yourt
  • 1 tablespoon oregano, dried
  • 3 clove (s) garlic, crushed
  • 2 bay leaves, dried
  • 2 tablespoon parsley, chopped
  • 0.5 ½ cucumber (s), peeled and diced
  • 5 tablespoon mint, freshly chopped
  • 1 teaspoon paprika powder, mild
  • 4 tomato (s)
  • 16 leaves basil
  • 2 onions)
  • salt
  • pepper
  • 1 flatbread (s)
Lamb Kebabs with Herbs
Lamb Kebabs with Herbs


  1. Cut the meat into cubes about 4-5 cm.
  2. For the marinade, mix together olive oil, balsamic vinegar, lemon juice and 5 tablespoons of yoghurt, add 2 tablespoons of crushed garlic, oregano, the crushed bay leaves and season with salt and pepper.
  3. Put the meat cubes in the marinade and marinate in the refrigerator for at least two hours. Turn occasionally.
  4. For the sauce, mix the remaining yoghurt with the garlic, the finely diced cucumber and the mint in a bowl and season with salt. Then fold in the paprika powder and cover, also chill.
  5. Shortly before the end of the marinating time, preheat the grill to the highest level.
  6. Slice the onion and fry briefly so that it does not turn brown.
  7. Remove the meat cubes from the marinade, drain and distribute evenly on the skewers.
  8. Grill the lamb skewers for about four minutes on each side, brushing with the marinade more often.
  9. If you don`t like the meat pink anymore, you should extend the grilling time a little.
  10. Take the skewers out of the oven, sprinkle with parsley and arrange on a plate with the yogurt sauce, the fried onions, sliced tomatoes (or cocktail tomatoes) and a few basil leaves.
  11. I serve flatbread with it.

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