Turkish Lamb Kabobs

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Turkish lamb kabobs recipe is a delicious and flavorful dish that is perfect for grilling. Tender pieces of lamb are marinated in a blend of aromatic spices, yogurt, and lemon juice, resulting in a succulent and juicy kabob. The kabobs are then grilled to perfection, giving them a smoky and charred exterior while keeping the meat tender and moist. Serve these kabobs with some warm pita bread, tzatziki sauce, and a fresh salad for a complete and satisfying meal.

Keywords: Turkish, lamb kabobs, grilling, marinade, flavorful

Turkish lamb kabobs recipe details

Turkish lamb kabobs recipe, recipe Rating: 4.6
Number of votes:105

The Middle Eastern flavors of coriander, cumin and red pepper infuse this delicious lamb kabob, which is served with a refreshing yogurt sauce.
Ready in: 57 mins

Ingredients

Serves: 4

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons McCormick(R) Gourmet Collection(R) Ground Coriander
• 1 teaspoon McCormick(R) Gourmet Collection(R) Garlic Powder
• 1 teaspoon McCormick(R) Gourmet Collection(R) Ground Cumin
• 1/4 teaspoon McCormick(R) Gourmet Collection(R) Ground Cayenne Red Pepper
• 3/4 teaspoon salt
• 1 pound lamb
• 4 ounces cherry tomatoes
• 1 small sweet onion, cut into wedges

Preparation method

Prep: 15 mins | Cook: 12 mins | Extra time: 30 mins, marinating

1. Combine olive oil, lemon juice, coriander, garlic, cumin, red pepper and salt in a self-closing plastic bag. Add lamb cubes. Refrigerate 30 minutes.
2. Remove lamb from marinade. Discard marinade. Thread onto skewers* alternately with tomatoes and onion. Grill about 10 minutes, turning occasionally, or until lamb reaches an internal temperature of 155 degrees F. Serve with Mint Yogurt, if desired.

Combine 1 cup plain yogurt with 2 tablespoons chopped fresh mint and 1/8 teaspoon McCormick Gourmet Collection Ground Coriander.

*If using wooden skewers, soak thoroughly in water before threading lamb and vegetables.