Greek Lamb Kabobs with Yogurt-Mint Salsa Verde11 Reviews
- Prep: 25 min
- Cook: 8 min
- Ready In: 1 hr 13 min
“Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!” - by Michaela Rosenthal
Original recipe yields 8 skewers
- Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
- While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
- Preheat an outdoor grill for medium heat.
- Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.
Amount Per Serving (4 total)
- 688 cal
- 57.6 g
- 4 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"I didn't use any vinegar and I simply used skewers instead of trying to skewer them with rosemary. I put the rosemary in the marinade instead. The sauce was delicious...." See more"
"Absolutely love it. I'm making it again this weekend for Father's Day. Always loved lamb, but this sauce is amazing. I don't know if I'll ever have lamb without it again!..." See more"
"Much to my surprise, this recipe was easy to make. The combination of the fresh herbs and the yogurt sauce with the tender lamb meat was excellent. Using Rosemary sprigs as skewers was a great idea ..." See moreas it gently permeated just the right amount of flavor into the meat. Throughout dinner we kept commenting on how wonderful it was."
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