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Grilled Lamb Kabobs with Mint-Yogurt Sauce
10 mins
16 mins
Steps
- In a mixing bowl combine 3 tablespoons oil, vinegar, mustard, rosemary, tarragon, and garlic cloves and whisk together.
- Add lamb to marinade and toss together until each piece is evenly coated.
- Refrigerate and marinate for 3 hours.
- Soak 10-12 bamboo skewers in water for about 30 minutes.
- Remove lamb from refrigerator and skewer cubes of lamb onto bamboo skewers until all cubes have been skewered. Season each skewer generously with salt and pepper on all sides.
- Set a grill or grill pan on medium-high heat and brush the surface with remaining oil.
- Grill skewers (in batches if needed) for 4 minutes on each side. Remove from heat and allow kabobs to rest, about 5 minutes.
- For sauce: Combine all of the ingredients in a bowl and whisk together. Season with salt and pepper and stir together.
- To serve: Pile skewers onto a platter and top with a sprinkle of sea salt flakes and cracked black pepper. Serve with dipping sauce.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
