New this month
Get the Allrecipes magazine

Greek Lamb Kabobs with Yogurt-Mint Salsa Verde

"Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 13 m servings 688 cals
Original recipe yields 4 servings (8 skewers)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
  2. While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
  3. Preheat an outdoor grill for medium heat.
  4. Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.

Nutrition Facts


Per Serving: 688 calories; 57.6 g fat; 4 g carbohydrates; 36.1 g protein; 115 mg cholesterol; 908 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 17
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I didn't use any vinegar and I simply used skewers instead of trying to skewer them with rosemary. I put the rosemary in the marinade instead. The sauce was delicious.

Most helpful critical review

The lamb was good, but the "salsa verde" seemed like a weak attempt at tzatziki. Next time I'll just made real tzatziki.

Most helpful
Most positive
Least positive
Newest

I didn't use any vinegar and I simply used skewers instead of trying to skewer them with rosemary. I put the rosemary in the marinade instead. The sauce was delicious.

Much to my surprise, this recipe was easy to make. The combination of the fresh herbs and the yogurt sauce with the tender lamb meat was excellent. Using Rosemary sprigs as skewers was a great...

Absolutely love it. I'm making it again this weekend for Father's Day. Always loved lamb, but this sauce is amazing. I don't know if I'll ever have lamb without it again!

The lamb was good, but the "salsa verde" seemed like a weak attempt at tzatziki. Next time I'll just made real tzatziki.

This recipe is amazing! I marinated it for only a half hour and it came out melt-in-your-mouth tender! I served it with saffron rice- delish!

I didn't use the vinegar because I was out of it. I used sherry cooking wine instead. I loved the sauce. It tasted great. I will definitely make the sauce again.

Not real fond of this recipe. Way too many flavors rolled into one. I like the taste of lamb, but the sherry vinegar seemed to take over. I wouldn't make this one again.

So good!

My Husband thought this was 5 star AAA+++. I thought the Yoghurt Salsa Verde was too acidic with both the lemon juice and capers. Added a bit of sugar to balance it but would use lemon zest inst...