Barbequed Lamb Kabobs With Yogurt Sauce

Fabulous Recipe: Barbequed Lamb Kabobs With Yogurt Sauce


  • 10 (6-inch) wooden skewers
  • 2 1/2 pounds boneless lamb shoulder, cut into 11/2-inch pieces
  • 2 tablespoons Cajun-style seasoning mix for meat
  • 2 red bell peppers, cut into 1 1/2-inch pieces
  • 1 large onion, cut into 11/2-inch pieces
  • Yogurt Sauce


1. Prepare a charcoal fire. Soak the skewers in warm water for at least 10 minutes.

2. Meanwhile, in a small bowl, prepare the yogurt sauce and set aside.

3. Sprinkle the meat with the seasoning mix. Arrange in a dish, cover, and refrigerate for 1 hour. Thread the lamb, peppers, and onion pieces alternately onto the skewers, using about 3 pieces of the lamb for each skewer. 

4. Grill the kabobs over medium-hot coals until they are cooked to the desired doneness.

5. Place the kabobs on a platter and serve with the yogurt sauce.

Note: The yogurt sauce can be made 1 day ahead.

Yogurt Sauce

  • 1 cup plain nonfat yogurt
  • 1/4 cup fruit chutney
  • 1 teaspoon cumin
  • 2 tablespoons finely chopped onion
  • Salt and freshly ground pepper

In a small bowl, combine yogurt, chutney, cumin, onion, and salt and pepper to taste. Mix well. Cover and refrigerate.

-Colin Cowie

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