Lamb Kebabs With Coriander Sauce

Name: Lamb Kebabs With Coriander Sauce
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 2 pounds boneless leg of lamb, cut into 2-inch cubes; 1/4 cup olive oil; 2 garlic cloves, minced; 1/4 cup plain yogurt; 1 teaspoon soy sauce; 1 teaspoon Dijon mustard; 1 teaspoon thyme leaves; Freshly ground pepper to taste; 1 red onion, cut into wedges; 2 red peppers, cut into wedges; 1 cup plain yogurt; 1 clove garlic, minced; 2 tablespoons lemon juice (or more to taste); 1/2 cup fresh coriander leaves, chopped; Coarse salt and freshly ground pepper to taste; Sprigs of fresh coriander for garnishing

By Moira Hodgson

Total Time: 30 minutes
Rating: 4(19)
Notes: Read community notes

Featured in: FOOD; For Summer Grilling, Tips to Keep One en Garde

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Ingredients

Yield:4 to 6 servings

2pounds boneless leg of lamb, cut into 2-inch cubes
¼cup olive oil
2garlic cloves, minced
¼cup plain yogurt
1teaspoon soy sauce
1teaspoon Dijon mustard
1teaspoon thyme leaves
Freshly ground pepper to taste
1red onion, cut into wedges
2red peppers, cut into wedges

For the Sauce

1cup plain yogurt
1clove garlic, minced
2tablespoons lemon juice (or more to taste)
½cup fresh coriander leaves, chopped
Coarse salt and freshly ground pepper to taste
Sprigs of fresh coriander for garnishing

Ingredient Substitution Guide

Preparation

Step 1
Marinate lamb cubes in mixture of olive oil, garlic, yogurt, soy sauce, mustard and thyme with pepper to taste for at least two hours, but preferably overnight.
Step 2
Thread lamb on skewers, alternating with pieces of onion and peppers.
Step 3
Combine yogurt, garlic, lemon juice and coriander leaves and season to taste with salt and pepper.
Step 4
Preheat grill or broiler. Grill lamb for five to seven minutes, turning once for medium rare; cook longer if you want it more well done. Garnish plates with coriander sprigs. Serve sauce separately in a small bowl.

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Ratings

4 out of 5

19 user ratings

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GGD1 year ago

Didn't make the sauce, but the marinade was good--even having to use garlic powder since I didn't have any garlic. Broiled the skewers and kept them pretty big--not 2 x 2 inches as recommended...still came out a little dry. But the onions and peppers were absolutely delicious! I would make again. Served it with chutney and israeli couscous.

SNick2 years ago

Isn't cilantro the leaves of the plant and coriander the seeds of the same plant?

Robert Baldwin6 years ago

The marinade for the lamb was pretty good, but the sauce was just terrible. Not sure why - perhaps because I used fat-free greek yoghurt? - but it added nothing to the dish, even after we added some olive oil (which helped some).

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