Juicy Afghan-style grilled lamb kebabs seasoned with cumin and paprika, served with a cooling mint yogurt sauce. An easy 35-minute recipe for spring grilling.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Medium

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This recipe pairs the classic flavors of Afghan cooking with fresh spring ingredients: cumin-spiced lamb grilled on skewers and served with a refreshing mint yogurt sauce. It is a wonderfully simple dish for the first barbecue of the season.

Ingredients

  • 500 g (1 lb) lamb, cut into cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste
  • 200 ml (¾ cup) plain yogurt
  • 50 g (1¾ oz) fresh mint leaves
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced

Instructions

  1. In a large bowl, toss the lamb with the olive oil, cumin, paprika, salt and pepper and marinate for at least 30 minutes.
  2. Thread the lamb onto metal or soaked bamboo skewers and grill over medium-high heat for about 4–5 minutes per side, until cooked through and nicely charred.
  3. For the sauce, blend the yogurt, mint, lemon juice and garlic until smooth.
  4. Serve the kebabs hot with the mint yogurt sauce on the side.

Tips

  • Chicken thighs work well in place of lamb if you prefer white meat.
  • The mint yogurt sauce can be made ahead and kept in the fridge for 1–2 days.

Nutrition Information

Calories: about 350 kcal per serving | Protein: 28 g | Carbs: 6 g | Fat: 22 g

springgrillinglamb kebabsAfghanyogurt sauce

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