Lamb Loin Kebab

Lamb Loin Kebabs

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Lamb Loin Kebabs with Mint-Tomato Sauce, Feta & Pita

Makes 2 Dinner or 6 Appetizer Servings
wine WINE PAIRING
Washington State Cabernet Franc

The key to great kebabs is making sure everything on the skewers is cut to the same size and cooks at a similar rate.  Here we’ve cut lamb loin into chunks, rubbed them with a blend of savory cumin, spicy Aleppo pepper and tangy sumac, then grilled or broiled them until they just start to char.

Pair them with fluffy Greek-style pita, feta cheese, and a creamy yogurt-mint-cucumber-tomato sauce and you’re in for a treat!

Lamb Loin Kebabs
INGREDIENTS
  • Yogurt Sauce:
  • 1 cup Full Fat Yogurt
  • 2 tbsp Chopped Mint
  • 1/2 small Cucumber, peeled, seeded & diced
  • 6 Cherry Tomatoes, diced
  • Spice Blend:
  • 1 ½ tsp ground Cumin
  • ½ tsp Aleppo Pepper
  • 1 tsp Sumac
  • 1 tsp Salt
  • 1lb Boneless Lamb Loins
  • 1 tbsp Olive Oil
  • 6 pieces of Greek Pita Bread
  • 3 1/2oz Feta Cheese, finely crumbled

DIRECTIONS

1

Stir together the mint, yogurt, tomatoes, and cucumber.
2

Stir together all the spice blend ingredients.
3

Cut the loin into small cubes.
4

Rub the lamb cubes with the spice blend & thread them onto skewers.
5

Drizzle the meat with the tablespoon of olive oil.
6

Grill or boil the kebabs until Medium Rare.
7

Toast the pita bread on the grill or in an oiled pan.
8

Serve the lamb kebabs with the yogurt sauce, crumbled feta, pickled onions, and mint leaves on the toasted pita bread.

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