Minty lamb kebabs

Minty lamb kebabs

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
These minty kebabs are a treat for the whole family and fun for the kids to make too

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal538
  • fat15g
  • saturates7g
  • carbs62g
  • sugars11g
  • fibre3g
  • protein43g
  • salt1.68g
Save to My Good Food
Please sign in or register to save recipes.


  • 150ml pot natural yogurt
  • 1½ tbsp mint sauce



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 300g diced lean lamb



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • ½ small onion, cut into large chunks



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large pitta breads
  • 2 large handfuls lettuce, chopped



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • wooden skewers


  1. Heat the grill to medium. Mix the yogurt and mint sauce together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.

  2. Thread the lamb onto 4 skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown. Warm the pittas in a toaster for 1-2 mins and split open. Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
AlexD8282's picture
18th May, 2015
29th Sep, 2012
Really straightforward and great for a quick mid week dinner.
11th Feb, 2012
Tasty. I marinated the lamb overnight in the yogurt mixture. Also added tomatoes onto the skewers for bit of variety. Will cook again.
24th Feb, 2011
I added red wine vinegar, allspice,garlic, chili, and ras al hanout(middle eastern spice mix) to the recipe and also added peppers on the skewers with the lamb and onions. I served it with humus mixed with Greek yogurt and tabbouleh salad.
14th Oct, 2009
easy, tasty, and the kids loved them.....
16th Aug, 2009
I loved these, very much my kind of food. The yogurt really tenderised the lamb.
28th Dec, 2008
I've made this a couple of times and will be making it again in the summer - hopefully on a BBQ if we get the weather :o)
12th Aug, 2008
Such a quick and easy meal. I cooked it for friends, it went down really well, so impressive. I put the lamb in the yogurt sauce for half a day and this really intensified the flavours on the lamb, gorgeous. Served with cous cous, olives, salad and pitta.
14th Mar, 2008
These kebabs were absolutely lovely. I marinated them for about an hour before hand and cooked them on low in the grill. Will defiantly make them again. I used metal skewers.
12th Feb, 2008
These kebabs really are quite nice. The only problem with me was that i overcooked them a little, which is why i didn't enjoy them as much. But go ahead and make them, they might taste nicer on a barbecue than in a grill.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?