This post may contain affiliate links. For more information, please see our privacy policy.

Grilled Lamb Kebabs, using ground lamb, with a tangy Herb Salad and Dilled Yogurt Sauce- a delicious, keto-friendly recipe featuring Middle Eastern flavors. With a video!

Grilled Lamb Kebabs with herb salad and yogurt sauce

Calling all lamb lovers out there…..stop everything and make this right now! Middle Eastern- Inspired   Lamb Kebabs with a tangy Herb Salad and a dilled yogurt sauce….oh my goodness, so delicious! Inspired by a dinner we had at Botanica Restaurant in Los Angeles, I had to come home and try to replicate it right away of course!

Infused with Middle Eastern spices, these ground lamb kebabs are bursting with flavor! What I love about this meal is the balance –the tangy herb salad is so light and refreshing alongside the lamb-  cutting down the richness of the meat. A great pairing.

Lamb Kebabs with Herbed Salad | 60-sec video

How to make Lamb Kebabs

Ground lamb kebabs with mint and Middle Eastern Spices

It starts with fresh ground lamb.  I prefer to use sustainably raised, locally grown, American lamb, which is raised closer to home compared to the imported lamb that travels from great distances to get here. For one, it’s fresher but more importantly, it supports our local community. It’s produced in nearly every state and is available fresh year-round, just check your local farmers market. In years past we’ve bought ½ or ¼ of a lamb locally and kept it frozen, which is always an option too.

Did you know…American lamb is always raised hormone-free?  Producers give their animals healthy, comfortable lives, letting them graze and forage on a variety of nutrient-dense grasses and legumes – producing succulent, sweet and tender meat.


How to make lamb kebabs with ground lamb

Form the lamb into Turkish cucumber-shaped tubes.

Fresh mint and Middle Eastern spices like cumin, coriander and sumac– give these ground lamb kebabs an extra punch of flavor. We’ve talked about sumac here on the blog quite a bit and if you haven’t tried it yet, now is the time. It has this delicious tanginess that really pairs well with lamb.

Make sure to soak your skewers a couple hours in advance, and double them up so the lamb stays on better.

Brush the lamb kebabs with olive oil before grilling so they don’t stick.

Ground lamb kebabs with mint and Middle Eastern Spices

They cook surprisingly quickly, just a few minutes on each side, maybe 8-10 minutes total.

Tangy Herb Salad with Watermelon Radish

The tangy herb salad, contains baby spring greens, parsley, dill and mint and a handful of sprouts. Pea shoots are nice too. Slice up some radish and cucumber for a little crunch.

yogurt sauce

The dilly yogurt sauce goes on the bottom of the plate, under the kebabs.

Ground lamb kebabs with Yogurt sauce

Layer the kebabs, then pile on the delicious herb salad.

Grilled Lamb Kebabs with a tangy Herb Salad and Dilled Yogurt Sauce- a delicious, healthy, paleo friendly recipe featuring ground lamb spiced with Middle Eastern seasonings. #lambkebabs #americanlamb #groundlamb #lamb #feastingathome #herbsalad #yogurtsauce

How pretty is that!? Lamb kebabs with Herb Salad and Yogurt Sauce

Give this Lamb kebabs a whirl- I know you will love them! If preparing for a larger gathering, feel free to form the kebabs a day  ahead, and refrigerate. The meat will take on more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.

More delicious lamb recipes:

Happy Sunday!



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Lamb Kebabs with a tangy Herb Salad and Dilled Yogurt Sauce- a delicious, paleo friendly recipe featuring Middle Eastern flavors.

Grilled Lamb Kebabs with herb Salad and Yogurt Sauce

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 3 1x
  • Category: main
  • Method: grilled
  • Cuisine: middle eastern
  • Diet: Gluten Free


Grilled Lamb Kebabs with a tangy Herb Salad and Dilled Yogurt Sauce- a delicious, healthy, paleo friendly recipe featuring ground lamb spiced with Middle Eastern seasonings.


Units Scale
Lamb Kebabs
  • 1 lb ground lamb ( makes 6 skewers)
  • 1/2 an onion, finely diced
  • 3 garlic cloves, finely minced
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons sumac ( if you can’t find sumac, sub 1 tablespoon finely chopped lemon zest)
  • 1 teaspoon Aleppo Chili flakes ( or regular chili flakes)
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons chopped mint (or parsley, or dill)
  • 12 x 12-inch wood skewers, soaked in water for 1 hour, or overnight
Yogurt Sauce:
  • 1 cup plain thick greek yogurt
  • 2 tablespoons fresh chopped dill ( or mint)
  • 2 garlic cloves finely minced
  • 1/4 teaspoon salt
Herb Salad
  • 23 handfuls baby spring greens
  • 1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro
  • 1/21 cup sprouts – radish, sunflower, or baby pea shoots ( optional)
  • 1 turkish cucumber, thinly sliced
  • 2 radishes thinly sliced- watermelon radishes are pretty
  • 1 green onion thinly sliced


  • 2 tablespoons olive oil
  • zest of one lemon
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 1/2 teaspoon sumac


Soak the skewers and start the grill.

With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.

Mix the yogurt sauce ingredients in a small bowl. Set aside.

Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.

Form the kebabs. Using wet hands, divide the meat into 6 portions, of similar size, roughly ½ cup. Form each into a long oval shape, then skewer with two skewers, and then continue shaping and stretching until meat is roughly 5 inches long, and 1 ½ inches in diameter, like the shape of a Turkish cucumber. You can gently roll the meat on the skewers like you would a rolling pin, to get it nice and even, but they don’t need to be perfect. Just make sure the skewers are centered down the middle so the lamb stays on. ( All of this could be made ahead and refrigerated overnight or until ready to grill. )

Brush, spray or roll in olive oil to prevent sticking, and grill over med-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being tempted to pick up by the skewers- it will help the lamb stay on. Once the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates ready.

Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve immediately.


If preparing for a larger gathering, feel free to form the kebabs a day ahead, and refrigerate. The meat will take on more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.


  • Serving Size:
  • Calories: 624
  • Sugar: 6.4 g
  • Sodium: 1325.5 mg
  • Fat: 48.8 g
  • Saturated Fat: 18.8 g
  • Carbohydrates: 14.9 g
  • Fiber: 2.9 g
  • Protein: 33.1 g
  • Cholesterol: 127.1 mg

Share this with the world

Leave a comment

Your email address will not be published.

Recipe rating


  1. Delicious!! Omg. So good. I would recommend putting the onion, spices, and lemon for the lamb in a food processor, then mixing with the lamb. We used a little less salt. Like 1 tsp.
    Thank you for sharing this recipe

  2. Made this for guests and it was a winner. I even enjoyed the preparation and the process of rolling the bamboo skewers and forming the lollipop’s. I did not try it with the yoghurt and salad, instead I served it with summer vegetables and a big green salad. Next time I make it and there will be a next time, I will make it with the yogurt. I love all your recipes, thank you!

  3. I was looking for easy kofta recipe. Most are many ingredients.but this is lesser but very delicious! My hubby like that ver much

  4. This was awesome. So nice to follow recipe as written, and have it turn out so well. That’s the hallmark of a well written recipe.

  5. Made this double batches , my family love them, easy instruction to follow, taste delicious Thank you

  6. Thank you for this flavorful lamb kabob! I added pine nuts too. For the first time in 27 years my husband said “Wow! these are really great!” And he is a picky eater, so it passed the ultimate test. This will be on our table often!

  7. Delicious with the mint. I added pine nuts to the kebabs for an added flavor and crunch. We chose to eat as a pita sandwich with additional condiments like hummus, tabouleh, etc.

  8. I am not fan of lamb so I used pork instead. Taste was great but a little dry. However, the tzatziki helped. I added some lettuce in the Israeli salad to avoid comparison with the Mexican pico de gallo.

  9. Just made this tonight. DELICIOUS! Great recipe! My family loved it. Will definitely be making these skewers again.

  10. I made these yesterday and each component turned out so well! I used carrots and radishes for the pickles and they went well with everything else. Will definitely make this again. Thank you for the recipe,

  11. This is an EXCEPTIONAL lamb recipe! My husband and I felt like we had just been served a professional meal at a fabulous restaurant… well, our home kitchen is being transformed into a fabulous place with your recipes!

  12. I made this with ground turkey and it was amazing. All the spices make it really flavorful and I loved the yogurt sauce. Another awesome recipe. Thank you so much!

    1. I made these last night and they were very tasty and addictive! Only thing I changed was I grated the onion instead of dicing so it would blend with the meat better and I added a teaspoon of paprika. I used local Quebec lamb which was more expensive by a lot but I think added so much more flavor and fat. Will definitely make again!
      For the sauce I replaced the dill with a squeeze of lemon (I don’t like the taste of dill but that’s personal)
      Thanks for this recipe!

  13. My husband and I made these tonight… GREAT FLAVOR! They are now in our spring\summer dinner rotation! Thank you!!

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

to get recipes via email