These Cumin Chile Lamb Kabobs are spiced up, grilled and stuff a hummus filled pita topped with a lemon garlic yogurt sauce. They were gone in no time!
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5 from 3 votes

Cumin Chile Lamb Kabobs

Adapted from Bon Apetit's recipe Cumin-Chile Lamb Kebabs with Garlic Yogurt
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: chile lamb, cumin chile lamb recipe, kebob recipe, lamb kebob recipe
Servings: 4 servings
Calories: 232kcal
Author: Kevin Is Cooking


  • 1 1/2 lbs boneless lamb shoulder
  • olive oil
  • Spice Rub:
  • 2 tbsp cumin seeds
  • 1 tsp black peppercorns
  • 2 tsp caraway seeds
  • 2 tsp red pepper flakes
  • 2 tsp sugar
  • 1/2 tsp kosher salt
  • Lemon Garlic Yogurt Sauce:
  • 1 clove garlic smashed and minced
  • 1 tbsp lemon juice zest (See Note1)
  • 1 cup plain Greek yogurt
  • pinch kosher salt


  • Whisk together the garlic, lemon zest, lemon juice and yogurt in a small bowl to combine. Season with salt and set aside in refrigerator, covered.
  • In a spice or coffee grinder coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, sugar and salt until only a few whole spices remain. This will be a coarse spice rub.
  • Clean and heat grill to 425°F, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
  • In a bowl or plastic bag add cubed lamb and spice rub. Massage lamb, pressing spice blend onto the meat with your hands to coat.
  • Thread lamb cubes onto 8-12 skewers, leaving a small gap between each piece of meat. Drizzle with olive oil.
  • Grill lamb over direct heat, turning every minute or so, until browned and you see visible char marks, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.
  • Allow to rest for 5 minutes on platter and serve with yogurt sauce, warm flatbread or pita and your favorite condiments (See Note 2).


1. Half a medium sized lemon should give you a tablespoon of fresh lemon juice. I also used the zest from half the lemon, cut it and then juiced it.
2. I spread the warmed pita with hummus, added pickled red onion slices and chopped cilantro for toppings with a drizzle of the lemon garlic yogurt.


Calories: 232kcal | Carbohydrates: 7g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 477mg | Potassium: 479mg | Fiber: 1g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 2.1mg | Calcium: 111mg | Iron: 4.3mg