Food & Cooking Recipes Appetizers Finger Food Recipes Lamb Kebabs with Yogurt-Cilantro Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bobbi Lin Yield: 4 skewers Finely ground lamb is pressed flat onto skewers, grilled, and served with a tangy, herb-packed yogurt sauce in Martha's version of the Saudi Arabian dish mabshur. Ingredients For the Kebabs 1 tablespoon extra-virgin olive oil, plus more for grill and sauce 1 small onion, minced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander ⅓ cup whole milk 4 slices white bread, crusts removed, and torn into ¼-inch pieces (¾ cup) 1 ½ pounds ground lamb ½ cup feta cheese, crumbled ½ cup fresh cilantro leaves, chopped, plus ½ cup finely chopped for sauce Kosher salt and freshly ground pepper 1 large egg, lightly beaten For the Sauce 1 cup plain whole-milk Greek yogurt ½ cup fresh cilantro or mint leaves, finely chopped Zest of 1 lemon, plus juice of 1/2 lemon Kosher salt Extra-virgin olive oil Pinch of cayenne pepper Directions Make the kebabs: In a medium skillet, heat oil over medium-high. Add onion and cook until very soft and translucent, about 6 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 2 minutes. Transfer to a large bowl; let cool. In a small bowl, pour milk over bread and let soak 5 minutes. In a large bowl, combine lamb, feta, cilantro, 1 1/2 teaspoons salt, 1 teaspoon pepper, egg, cooked onion mixture, and bread mixture. Use your hands to mix gently until combined (do not overmix). Refrigerate until chilled. Divide meat mixture into 4 equal portions, then form each portion around a 3/4-inch-wide flat metal skewer, leaving about 1 1/2 inches at each end. Transfer kebabs to a baking sheet, cover with plastic wrap, and refrigerate until chilled or up to overnight. Preheat grill for direct-heat cooking (or a grill pan over medium-high). Brush grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted into the center reaches 140 degrees (medium-rare), 6 to 8 minutes. Make the sauce: Combine yogurt, cilantro, and lemon zest and juice in a small bowl. Season with salt; drizzle with olive oil. Sprinkle with cayenne before serving. Rate it Print