Lamb and Vegetable Kebabs with Yogurt Dipping Sauce

It does look nice to have the meat and vegetable on the same skewers – and you can do that if you partially pre-cook the vegetables. 

I prefer to do it all on the grill, and, as the different foods have different cooking times, arranging them on the skewers accordingly. 

Serve on a bed of Summer Couscous, Minted Sauce on the side.

Lamb and Vegetable Kebabs with Yogurt Dipping Sauce

Total time: 45 minutes>


  • lamb shoulder, 14oz  (420gr) (or pork or beef), cut into 1 1/2″ (3.75cm) pieces
  • 1 red bell pepper
  • 1 red onion
  • 1 medium zucchini (courgette)
  • 8 – 12 mushrooms, large enough to be skewered
  • 8 large cherry tomatoes
  • 6 – 8 skewers
  • Marinade:
  • 3 tbs olive oil
  • 2 tbs red wine vinegar
  • 1 tbs Worcestershire sauce
  • 1 tbs sherry
  • 1 1/2 tsp dried rosemary
  • 1 1/2 tsp dried basil
  • 1/2 tsp garlic powder

Lamb and Vegetable Kebabs


  • Soak wooden skewers.
  • In large, deep bowl whisk together all ingredients for marinade. 
  • Cut meat and add to the marinade; let marinate for 20 – 30 minutes or up to 4 hours.
  • Clean pepper and cut into 1 1/2 ” (3.75cm) squares. 
  • Peel and cut onion into 8 wedges.
  • Cut zucchini into thick slices, about an 3/4 inch (2cm). 
  • Clean mushrooms.
  • Add all vegetables to bowl with meat/marinade and stir to coat.
  • Cooking:
  • Thread meat, mushrooms and tomatoes on 2 – 3 skewers, alternating.
  • Thread peppers, onions and zucchini on 2 – 3 skewers, alternating.
  • Cook vegetable skewers on barbecue grill over direct heat for 10 – 15 minutes, turning once. 
  • When vegetables start to brown move to indirect heat and cook for another 5 – 10 minutes. 
  • When you move the vegetable skewers, start to cook meat skewers over direct heat.
  • Cook until meat is done to your liking.  We cooked ours for about 8 minutes, turning once.
  • Remove and serve on a bed of Summer Couscous. 
  • Could also be cooked under the broiler (grill) for 12 – 15 minutes, or un


  • 1/3 cup (3oz (90gr) Greek or plain yogurt
  • 1 tbs olive oil
  • 1 tsp lemon juice
  • 2 tsp snipped fresh mint leaves (spearmint)  if you don’t have any, you could use 1 tsp dried mint or leave it out
  • 2 tsp fresh snipped chives
  • 1 tsp fresh snipped tarragon


  • Combine all ingredients in a small bowl.  Mix well and refrigerate until ready to use.  Serve with kebabs.

Print Recipe

I got a new laptop….. (just a little one).

All of my photos are horrid, especially the food. It looks awful – bland and washed out.

Now I have to calibrate the monitor – in addition to whipping Windows 8 into line….. I will be the boss of this computer!

I will be.

I will make it behave and do what I want it to do when I want it to do it.

3 thoughts on “Lamb and Vegetable Kebabs with Yogurt Dipping Sauce”

  1. hehe … my mantra is “I’m bigger than you. I’m smarter than you. You will do it my way.” Works with the washer etc …. can’t say that I’ve tried it with the laptop.
    Meanwhile, I’ll enjoy those kebabs.

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