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Grilled Lamb Skewers with Lemony Greek Yogurt Sauce

Servings 10 - 12 Servings


  • Lamb Skewers
  • 10 extra large wooden skewers
  • 1 6-7 lb boneless lamb roast
  • 1 small red onion sliced
  • 1 head of garlic peeled and cloves smashed
  • 2 tbsp rosemary
  • 2 tsp thyme
  • 1/4 C fresh lemon juice
  • 1/2 C extra virgin olive oil
  • salt and freshly ground black pepper to taste
  • Lemony Greek Yogurt Sauce
  • 1 C Greek Yogurt
  • 1 large lemon
  • 1 tbsp lemon balm leaves finely chopped
  • 1 tsp dill


  • Lamb Skewers
  • Soak the wooden skewers in cold water for at least 1 hour prior to using.
  • Cut the lamb into 1 to 1-1/2 inch cubes, trimming off excess fat.
  • In a large bowl or baking dish combine the rest of the ingredients (EXCEPT salt and pepper).
  • Add the cubed lamb to the bowl or baking dish and coat all the pieces well with the marinade.
  • Cover and refrigerate for at least 6 hours to overnight.
  • Preheat grill and rub a little oil on the grate with a paper towel to prevent sticking.
  • Remove the lamb cubes from the marinade and brush off the excess ingredients.
  • Place the cubes on the skewers with each piece lightly touching.
  • Season with salt and freshly ground black pepper to taste.
  • Place skewers on grill and turn to cook each side until desired doneness is achieved.
  • 145 degrees F. -med rare 160 degrees F. -med well 170 degrees F. -well
  • Carefully remove from skewers and serve over flat bread with yogurt sauce and desired toppings.
  • Lemony Greek Yogurt Sauce
  • Grate the lemon zest off of the lemon and place in small bowl.
  • Squeeze the juice from the lemon into the bowl, discarding the seeds.
  • Add the rest of the ingredients, stir well, cover and chill until ready to serve.


Recipe by: Connie Murray @Happybellyfoodie.com