Skip to content

Lamb Kebabs with Yogurt Dressing (Australia)

An Olive Oil Recipe

Share Pin It

Prep Information

Prep Time

marinate meat for 24 hours +10 more prep minutes

Cook Time

7-8 minutes


4 people


For the Lamb
  • 1 cup plain yogurt (low fat is fine)
  • 2 Tablespoons All Natural Harissa Infused Olive Oil
  • 1 teaspoon lemon zest
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon chopped dried rosemary
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse grind black pepper
  • 1 lb. top round lamb, cut into 2-inch pieces
For the Yogurt Sauce
  • 2 cups of plain Greek yogurt
  • 1 cup diced English cucumber
  • Juice of 1 lemon (more, if needed)
  • 3 cloves garlic, minced
  • 3 Tablespoons chopped fresh dill
  • Salt and pepper to taste


For the Lamb
  • Combine the Greek yogurt, All Natural Harissa Infused Olive Oil, lemon zest, lemon juice, rosemary and salt in a medium bowl and stir to thoroughly combine mix.
  • Add the cubed lamb to the marinade, making sure the lamb is completely covered with marinade. Cover and refrigerate for 24 hours.
  • Put 6 pieces of lamb on a skewer and repeat for the rest of the lamb.
  • Heat the grill to medium high heat. Brush the grill with a touch of olive oil. Place the skewers on the grill and cook for 7-8 minutes over medium heat. Turn occasionally during the cooking. If you like your meat more well done, cook a little longer.
  • When serving, place 1-2 skewers of meat on each plate and served with a dollop of yogurt on top.
For the Yogurt Sauce
  • Mix together the Greek yogurt, English cucumber, lemon juice, garlic and dill in a medium bowl.
  • Add salt and pepper, as desired.
  • Keeps up to one week.
A great recipe for lamb kebabs or Lamb Shashlik. Marinating in buttermilk assures tender meat.
Back To Top