Grilled Lamb Mushroom Kabobs with Creamy Greek Yogurt Mopping Sauce

These grilled lamb mushroom kabobs are a perfect meal for your summer cookouts. Marinated in a flavorful blend of spices and served with a creamy Greek yogurt sauce, these kabobs are juicy, tender, and bursting with flavor. The combination of the smoky grilled lamb, earthy mushrooms, and tangy yogurt sauce creates a mouthwatering dish that will impress your guests. Serve these kabobs with a side of rice pilaf or grilled vegetables for a complete and satisfying meal.

Ingredients

• 1 ½ pounds lamb, cut into 1-inch cubes
• 8 ounces mushrooms, cleaned and halved
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• Salt and pepper to taste

Directions

1. In a large mixing bowl, combine olive oil, garlic, cumin, smoked paprika, oregano, salt, and black pepper. Mix well to form a marinade.
2. Add lamb cubes to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 1 hour, but preferably overnight.
3. Preheat the grill to medium-high heat.
4. Thread the marinated lamb, mushrooms, bell peppers, and red onion onto skewers, alternating between the ingredients.
5. Place the kabobs on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
6. While the kabobs are grilling, prepare the Greek yogurt mopping sauce. In a small bowl, combine Greek yogurt, lemon juice, dill, mint, parsley, and lemon zest. Season with salt and pepper to taste. Mix well until all the ingredients are incorporated.
7. Remove the kabobs from the grill and let them rest for a few minutes.
8. Serve the lamb mushroom kabobs hot, accompanied by the creamy Greek yogurt mopping sauce. Enjoy!

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