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Lamb Kebabs with Greek Yogurt Cucumber Dill Sauce

Tender lamb and veggies are skewered and grilled to perfection, then served with a creamy Tillamook Greek yogurt, cucumber, and dill sauce. Enjoy this easy-to-make recipe.

120minserves 6


Greek Yogurt Marinade

  • 24 oz (1 container) Tillamook Plain and Simple Greek Yogurt

  • 1 tbsp Chili oil

  • 1 Lime, zest and juiced

  • 6 Anchovy fillets, chopped

  • 1 Habanero chili, seeded and minced

  • ¼ cup Dill, chopped

  • ¼ cup Cilantro, chopped

  • ¼ cup Scallions, sliced

  • 1 Ginger, chopped

  • 2 Garlic cloves, minced

  • Salt and pepper to taste

Lamb Kebabs

  • 3 lbs Boneless lamb leg or shoulder, diced into 1" cubes

  • Olive oil for grilling

Cucumber Dill Greek Yogurt Sauce

  • 2 cupsTillamook Plain and Simple Greek Yogurt

  • 1 tbsp Honey

  • ¼ cup Basil, chopped

  • ¼ cup Dill, chopped

  • 1 large Shallot, minced

  • ½ English cucumber, diced

  • 1 Lime, zested

  • 1 Garlic clove, minced

  • Salt and pepper to taste


  • Mixing bowl

  • Ziplock bag

  • Wooden skewers

  • Grill pan

  1. In a large mixing bowl, combine all ingredients for greek yogurt marinade.

  2. Pour yogurt marinade into gallon size zip lock bag and add boneless lamb cubes.

  3. Allow to sit for at least an hour.

  4. While the meat is marinating, prepare the cucumber dill sauce by combining all ingredients in a medium size bowl. Place in refrigerator to chill and allow flavors to combine while the lamb kebabs are grilling.

  5. Oil a grill pan generously and put over medium-high heat.

  6. Spear marinated lamb cubes onto skewers and place on hot grill pan in batches, making sure to not overcrowd the pan. Grill for 4 minutes, then flip and cook for another 4 minutes until all kebabs are cooked through.

  7. Serve lamb kebabs with Tillamook Greek Yogurt cucumber dill sauce.