Georgian Lamb Kebabs with Dill Sauce Recipe for Dinner
This recipe for Georgian Lamb Kebabs with Dill Sauce is perfect for an enticing dinner. The spiced lamb is marinated and grilled to perfection, then paired with a tangy, herb-infused dill sauce for a rich and flavorful meal.
Equipment
- Grill or broiler
- Wooden or bamboo skewers (soaked in water for 30 minutes before use)
Ingredients
For the Lamb
- 1 garlic clove minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon hot paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon freshly ground black pepper
- 1 pound boneless lamb preferably from the leg, cut into 1½-inch cubes
- 2 tablespoons extra-virgin olive oil plus more for grilling
For the Dill Sauce
- 1 red bell pepper seeded and finely chopped
- ½ cup finely chopped cucumber
- ⅓ cup chopped fresh dill leaves
- ¼ cup chopped fresh cilantro leaves
- 1 red or green chile seeded and minced
- 1 garlic clove minced
- Fine sea salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil plus more to taste
- 2 teaspoons red wine vinegar plus more to taste
Instructions
- Prepare the Lamb Marinade: In a large mixing bowl, combine the minced garlic, kosher salt, ground cinnamon, paprika, cayenne, allspice, and black pepper. Add the lamb cubes and drizzle with the olive oil. Mix thoroughly to coat the lamb pieces evenly. Cover and let the lamb marinate at room temperature for at least 30 minutes or refrigerate for up to 24 hours. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Make the Dill Sauce: In a separate bowl, combine the chopped red bell pepper, cucumber, dill, cilantro, chile, and minced garlic. Season the mixture with sea salt and black pepper to taste. Stir in the olive oil and red wine vinegar, tossing to combine. Adjust the seasoning as needed with additional salt, oil, or vinegar. Set the sauce aside until ready to serve.
- Heat the Grill: Preheat your grill or broiler to a high setting to prepare for cooking the kebabs.
- Assemble the Kebabs: Thread the marinated lamb cubes onto skewers, leaving a small gap between each piece for even cooking. Shake off any excess marinade. Brush the lamb with olive oil to prevent sticking and enhance charring during grilling.
- Cook the Lamb: Place the skewers on the hot grill or under the broiler. Cook for about 2 to 4 minutes on each side, turning as needed, until the lamb is seared on the outside and still slightly rare inside. For a more well-done result, cook slightly longer while monitoring closely.
- Serve: Arrange the lamb kebabs on a platter and serve them alongside the dill sauce for dipping or drizzling. Enjoy immediately while the kebabs are warm and flavorful.
Notes
- Adjust the spiciness by increasing or decreasing the cayenne and chile in the sauce.
- These kebabs pair wonderfully with a side of flatbread or a simple cucumber-tomato salad.
- For extra tenderness, marinate the lamb overnight in the refrigerator.
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