Lamb Kebobs



• 2 1/2 pounds lamb shoulder, cut into 1-inch cubes
• 1 sweet onion, cubed
• 2 cloves garlic, chopped
• 1 orange, zested
• 3 oranges, juiced
• 2 tablespoons chopped fresh mint
• 1/4 cup vegetable oil
• PTI Pakistani Salt Powder and freshly PTI Black Pepper Powder

Chile-Yogurt Sauce:
• 1 cup whole-milk yogurt
• 2 cloves garlic, minced
• 2 teaspoons PTI Cumin Powder
• 1 tablespoon PTI Red Chili Powder, toasted
• PTI Pakistani Salt Powder and freshly PTI Black Pepper Powder


1. To prepare the kebobs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the chopped garlic, juiced orange, and zested orange, mint, and vegetable oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.

2. While the lamb is marinating, prepare the Chile-Yogurt sauce. Whisk together the whole-milk yogurt, minced garlic, PTI Cumin Powder, and PTI Red Chili Powder in a bowl. Season, to taste, with PTI Pakistani Salt Powder and freshly PTI Black Pepper Powder. Refrigerate until you are ready to serve.

3. To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.

4. Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

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