Dairy Farmers of Canada

Lamb Kebabs with Minty Yogurt

Our dietitians' favourite

This is the Lamb Kebabs with Minty Yogurt recipe.

  • Prep: 10 min - 15 min
  • Cooking: 7 min - 8 min
  • Refrigeration: 4 h - 12 h
Yields 4 servings
Lamb Kebabs with Minty Yogurt


  • 1 1/2 to 2 lb (750 g to 1 kg) Lamb loin or other cut (leg, filets, etc.) cut in cubes
  • 8 marinated artichoke halves
  • 1 white onion halved and cut in 8
  • 8 large chunks of red bell pepper
  • Fresh mint leaves
  • 8 bamboo wet skewers or 4 large metal skewers
  • Minty Yogurt Marinade
  • 2 tbsp (30 mL) mint jelly
  • 1 cup (250 mL) plain yogurt
  • 2 garlic cloves crushed
  • 1 tbsp (15 mL) finely chopped fresh mint
  • 1 tsp (5 mL) sugar
  • 1 tsp (5 mL) ground rosemary
  • Salt and pepper to taste
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Place lamb cubes in glass dish. Cover with Minty Yogurt Marinade, turning gently to coat. Refrigerate for 4 to 12 hours, turning meat occasionally.

Thread lamb cubes alternately with artichokes halves, onion and pepper chunks on small bamboo skewers (soaked in water for 1 hour to prevent them from burning) or on large metal skewers.

Grill on barbecue or under oven broiler 7, 8 minutes until preferred doneness. Turn and brush with marinade often during cooking.

Serve 1 to 2 kebabs per person and garnish with fresh mint. Serve with couscous and plain yogurt.

Minty Yogurt Marinade:

In bowl, melt mint jelly in microwave oven for 30 seconds at high heat. Stir in remaining ingredients. You can also melt mint jelly in a small saucepan on low heat. Season to taste with salt and pepper. Mix well. Refrigerate.

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Nutritional information

Per serving
Energy: 490 Calories
Protein: 51 g
Carbohydrate: 45 g
Fat: 14 g
(% DV*)
Calcium: 22 % / 245 mg