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
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
  • 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



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

Stir together all the spice blend ingredients.

Cut the loin into small cubes.

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

Drizzle the meat with the tablespoon of olive oil.

Grill or boil the kebabs until Medium Rare.

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

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

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