Yogurt-Marinated Lamb Kebabs With Lemon Butter

Gluten Free
Health score
20%
Yogurt-Marinated Lamb Kebabs With Lemon Butter
45 min.
4
336kcal

Suggestions


Indulge in the rich and vibrant flavors of our Yogurt-Marinated Lamb Kebabs with Lemon Butter, a dish that promises to elevate your dining experience. Perfectly gluten-free and ready in just 45 minutes, these kebabs are an ideal choice for lunch, dinner, or any gathering where you want to impress your guests.

The secret to the tender, juicy lamb lies in the overnight yogurt marinade, which not only infuses the meat with a delightful tang but also helps to break down the fibers, resulting in a melt-in-your-mouth texture. The combination of spices, including cayenne pepper and turmeric, adds a warm, aromatic depth that complements the lamb beautifully.

As you grill these kebabs, the tantalizing aroma of charred meat mingling with the zesty lemon butter will have everyone eagerly anticipating the first bite. Each skewer is a perfect balance of savory and citrusy flavors, making them a standout dish at any meal. Whether served on their own or alongside a fresh salad, these kebabs are sure to become a favorite in your culinary repertoire.

Gather your friends and family, fire up the grill, and get ready to savor the deliciousness of these Yogurt-Marinated Lamb Kebabs. They are not just a meal; they are an experience that brings people together around the table.

Ingredients

  • 0.5 teaspoon ground pepper 
  • 1.5 teaspoons chili powder such as ancho pure
  •  garlic clove minced
  • tablespoons butter unsalted melted
  • servings kosher salt 
  • pounds leg of lamb boneless trimmed cut into 1 1/2-inch cubes
  • tablespoons juice of lemon fresh
  • inch lemon zest 
  • cups yogurt plain
  • teaspoon turmeric 
  • 1.5 cups water 

Equipment

  • bowl
  • paper towels
  • whisk
  • grill
  • skewers
  • metal skewers

Directions

  1. In a large bowl, whisk 1 cup of the yogurt with the water.
  2. Add the lamb cubes, toss to coat and refrigerate overnight.
  3. Light a grill.
  4. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chile powder, turmeric, garlic, cayenne and 1 teaspoon of salt.
  5. Add the lamb, toss to coat and let stand for 10 to 20 minutes.
  6. On each of 6 metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.
  7. Grill the skewers over moderately high heat, turning, until starting to char all over, about 3 minutes. Continue to grill, turning and basting with the ghee and lemon juice, until medium-rare, about 4 minutes longer.
  8. Serve the lamb on or off the skewers.

Nutrition Facts

Calories336kcal
Protein44.27%
Fat41.74%
Carbs13.99%

Properties

Glycemic Index
16.75
Glycemic Load
0.1
Inflammation Score
-10
Nutrition Score
22.329565234806%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Myricetin
0.01mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:336.01kcal
16.8%
Fat:15.41g
23.71%
Saturated Fat:7.88g
49.27%
Carbohydrates:11.63g
3.88%
Net Carbohydrates:10.75g
3.91%
Sugar:9.87g
10.96%
Cholesterol:116.47mg
38.82%
Sodium:395.29mg
17.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:36.79g
73.57%
Vitamin B12:4.62µg
77.05%
Selenium:38.43µg
54.9%
Phosphorus:477.13mg
47.71%
Vitamin B3:9.22mg
46.1%
Zinc:6.78mg
45.17%
Vitamin B2:0.66mg
39%
Calcium:268.32mg
26.83%
Potassium:776.98mg
22.2%
Vitamin B5:1.86mg
18.59%
Vitamin B6:0.36mg
17.91%
Vitamin B1:0.27mg
17.89%
Iron:3.12mg
17.33%
Magnesium:66.63mg
16.66%
Folate:50.57µg
12.64%
Vitamin A:599.79IU
12%
Copper:0.23mg
11.64%
Vitamin C:9.48mg
11.49%
Vitamin E:0.96mg
6.37%
Manganese:0.11mg
5.58%
Fiber:0.88g
3.51%
Vitamin K:2.05µg
1.96%
Vitamin D:0.16µg
1.05%
Source:My Recipes