Lamb Kebobs with Mint-Yogurt Sauce
Prep time
Cook time
Total time
Recipe type: Main Dishes
Serves: 4
  • 4 cloves garlic
  • 1 ½ pounds lamb tenderloin
  • ¾ cup chopped fresh mint leaves
  • 1 cup nonfat plain Greek yogurt
  • 2 tablespoons dry white wine
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 shallots
  • 1 medium green bell pepper
  • 16 cherry tomatoes
  1. Crush 3 of the garlic cloves.
  2. Trim the fat off the lamb and cut the meat into 1-inch cubes.
  3. In a medium bowl, whisk together ½ cup of the chopped mint, the crushed garlic, ½ cup of the yogurt, the wine, 1⁄8 teaspoon of the salt, and 1⁄8 teaspoon of the pepper.
  4. Add the lamb cubes and toss to coat evenly.
  5. Cover the bowl with plastic wrap and set in the refrigerator to marinate for exactly 1 hour.
  6. If you are using wooden skewers, soak them in water for at least 10 minutes.
  7. Slice each shallot into 4 large chunks. Cut the bell pepper in half, discard the seeds, and cut into 2-inch pieces.
  8. Preheat a grill or a grill pan over medium-high heat.
  9. Remove the lamb from the marinade, allowing the excess to drip off. (Discard the marinade.)
  10. Thread each skewer with 2 to 3 pieces of the lamb, 2 pieces of shallot, 2 tomatoes, and 2 pieces of bell pepper.
  11. Grill the kebobs, turning them several times, until the lamb is browned and cooked through, 12 minutes.
  12. Meanwhile, make the mint-yogurt sauce: Mince the remaining clove of garlic.
  13. In a small bowl, whisk together the remaining ¼ cup chopped mint, the minced garlic, the remaining ½ cup yogurt, and the remaining 1⁄8 teaspoon salt and pepper until thoroughly combined.
  14. Set 2 lamb skewers on each of four plates and place 2 tablespoons of the mint-yogurt sauce on the side.
Nutrition Information
Serving size: 2 lamb skewers and 2 tablespoons sauce Calories: 310 Fat: 9 Saturated fat: 3 Trans fat: 0 Carbohydrates: 15 Sugar: 5 Sodium: 266 Fiber: 2 Protein: 42 Cholesterol: 109
Recipe by Toby Amidor Nutrition at