Skewered Cumin Lamb with Garlic Yogurt Sauce

(from castro15’s recipe box)

Categories: Grilling


  • 1 lb. boned lamb fillets, skewered and slashed
  • For Marinade:
  • 2 garlic cloves, crushed
  • 2 tbsp. cumin seeds, toasted and roughly pounded
  • 1/2 tsp ground coriander
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. olive oil
  • For Sauce:
  • 2 whole unpeeled garlic heads
  • 1 tbsp. olive oil
  • Salt and black pepper
  • 2 tsp Dijon
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. heavy cream
  • 1 handful parsley leaves
  • 2/3 cup Greek yogurt
  • Salt and black pepper


  1. Cut the fillets into four equal-sized pieces. Thread a skewer lengthwise through the middle of each piece. With a sharp knife, make cuts approx. 1 inch apart down the length of each skewered piece.

  2. For marinade, combine garlic, cumin, coriander, red pepper flakes, lemon juice, and oil. Rub over skewered lamb fillets. Cover and refrigerate for 1 hour.

  3. For sauce, preheat oven to 350. Slice off top of both garlic heads, cutting through the tops of the cloves. Place cut-side up in oven tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast until completely soft, 1 hour. Leave until cool enough to handle. Squeeze out cloves from papery skins into a food processor. Add Dijon, vinegar, cream, parsley, and yogurt; pulse until smooth. Add salt and pepper to taste.

  4. Grill lamb over medium-hot coals, turning every 2 minutes, 8 minutes for medium-rare. Sprinkle lamb with salt and pepper. Serve hot with the garlic yogurt sauce.

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