Smoky Syrian Grilled Lamb Kebab with Sumac and Yogurt Sauce
Enjoy a taste of the Middle East with these succulent lamb kebabs, perfectly balanced with the tang of sumac and a creamy yogurt sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Combine Marinade Ingredients
Combine olive oil, lemon juice, vinegar, cumin, paprika, coriander, salt, and pepper in a bowl.
- 2
Add Lamb and Onion
Add the cubed lamb and grated onion to the marinade, tossing to coat.
- 3
Marinate
Cover and let marinate in the refrigerator for at least 1 hour.
Tip: Do not over-marinate the lamb, as it can affect the texture.
Preparing the Yogurt Sauce
- 1
Mix Sauce Ingredients
In a small bowl, mix the Greek yogurt, sumac, grated garlic, lemon zest, and salt.
- 2
Chill Sauce
Chill in the fridge until ready to serve.
How to Make Smoky Syrian Grilled Lamb Kebab with Sumac and Yogurt Sauce
Total time: 2 h 20 min · Yields 4 servings
- 1
Grilling the Kebabs
Skewer the marinated lamb pieces and grill over medium-high heat for 10-15 minutes, turning occasionally until cooked to your liking.
- 2
Simmer Yogurt Sauce
Gently mix the yogurt sauce and let the flavors meld at room temperature.
- 3
Final Assembly
Rest the skewers briefly before serving with a drizzle of yogurt sauce and a sprinkle of fresh parsley and sumac.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
Yes, you can marinate the lamb the day before and prepare the yogurt sauce in advance.
What can I substitute for lamb?
Beef or chicken thighs can be used as an alternative to lamb.
Is there a vegetarian version of this dish?
Yes, you can substitute vegetables like mushrooms and zucchini.
How do I reheat the lamb kebabs?
Reheat gently in a low oven or on the stovetop with a bit of oil to prevent drying out.
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