Can I use a leaner cut of lamb instead of lamb shoulder?

Yes, but a leaner cut will cook faster and produce a firmer bite. Shoulder contains more fat and connective tissue, which helps the cubes stay juicy under a quick, high-heat broil; if using leg or loin, cut the pieces uniformly and watch them closely so they do not overcook.

What can I use instead of Greek yogurt for the mint sauce?

Use a thick plain yogurt that has been strained if Greek yogurt is not available. Greek yogurt is chosen because its thickness holds the grated cucumber and chopped mint; if using regular yogurt, strain it in a fine cloth or let it sit in a sieve to concentrate the texture before mixing with cucumber and lemon.

Can I skip the cumin, coriander, and paprika?

Yes, omitting those spices is fine, but the overall flavor profile will shift. Those spices add warm, aromatic and slightly smoky notes, so without them the dish will read more directly as garlic, lemon, and olive oil–forward, which is still pleasant but less spiced.

Why didn't the lamb brown properly under the broiler?

Excess surface moisture or overcrowding usually prevents good browning. Pat the marinated cubes dry and remove excess marinade, place pieces with slight gaps or thread onto skewers with space between them, and make sure the rack placement gives direct broiler exposure so steam can escape and the surface can brown.

Why is the mint yogurt sauce watery?

Too much liquid from the grated cucumber or a thinner yogurt makes the sauce runny. Squeeze the grated cucumber thoroughly to remove excess water and use a thick Greek yogurt (or strain plain yogurt) so the sauce holds together and coats the cucumber rather than separating.

Why does the lamb feel tough instead of tender?

Overcooking or unevenly sized cubes often causes a tough texture. Cut the lamb into uniform 2.5-centimetre pieces, allow the marinade to coat each cube for the recommended time, and avoid prolonged exposure to the broiler; resting after cooking also helps the meat relax.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Broiled Lamb Skewers with Mint Yogurt

4 servings · 3.1 g net carbs

3.1g Net carbs 37.5g Fat 28.9g Protein 473.9 kcal

3.1g Net carbs · 37.5g Fat · 28.9g Protein · 473.9 kcal

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings · prep 25 min · cook 8 min · total 33 min · difficulty hard

Marinated lamb shoulder cubes are tossed with olive oil, lemon juice, garlic, cumin, coriander, and paprika before cooking. Broiled on a rack, the lamb browns at the edges while a mint yogurt of Greek yogurt, grated cucumber, chopped mint, and lemon juice provides a cool contrast. Threading the cubes onto skewers or leaving slight gaps on the rack promotes even heat circulation and consistent browning. Resting the meat for three minutes after broiling lets juices settle, and a final sprinkle of chopped parsley adds a fresh herbal finish.

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Ingredients

lamb shoulderLamb, Shoulder, arm, separable lean and fat, trimmed to 1/4" fat, choice, raw

600 g
olive oil

20 ml
lemon juiceLemon juice, Raw

10 ml
garlicGarlic, Raw

12 g
cuminSpices, Cumin seed

2 g
corianderSpices, Coriander seed

2 g
paprikaSpices, Paprika

2 g
saltSalt, Table
5 g
black pepperSpices, Pepper, black

1.5 g
greek yogurtYogurt, Greek, plain, nonfat

120 g
cucumberCucumber, Raw

80 g
mintSpearmint

2 g
lemon juiceLemon juice, Raw

5 ml
olive oil

5 ml
parsley

2 g

Equipment

wire rack
baking sheet
skewers
box grater

Method

Cut the lamb shoulder into cubes. Mince the garlic. Finely chop the mint and parsley. Grate the cucumber on the large holes of a grater, then squeeze out excess liquid with your hands.
In a bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, most of the salt, and some black pepper. Add lamb cubes and toss to coat thoroughly. Cover and marinate in the refrigerator for 30 minutes.
Meanwhile, make the mint yogurt: in a small bowl, mix greek yogurt, grated cucumber, chopped mint, lemon juice, olive oil, and the remaining salt and remaining black pepper. Refrigerate until serving.
Position an oven rack near the top and preheat the broiler to high. Line a baking sheet with foil and set a wire rack over it. If using skewers, thread the lamb cubes onto skewers, leaving slight gaps between pieces.
Remove excess marinade from the lamb by lightly shaking or patting with paper towels. Arrange lamb on the rack or place the skewers on the rack.
Broil for 3 to 4 minutes, turn, then broil for another 3 to 4 minutes until browned on the edges and cooked to the desired doneness.
Rest the lamb for 3 minutes. Serve with the mint yogurt and sprinkle with chopped parsley.

Tips

Pro tip

If skewers are unavailable, arrange the marinated lamb cubes on a wire rack set over a baking sheet for even browning.
Patting excess marinade from the lamb before broiling helps it brown instead of steaming.
For a hotter profile, add a small pinch of cayenne pepper to the marinade.
Resting the lamb a few minutes after broiling helps keep it juicy.

Frequently asked questions

Can I use a leaner cut of lamb instead of lamb shoulder?: Yes, but a leaner cut will cook faster and produce a firmer bite. Shoulder contains more fat and connective tissue, which helps the cubes stay juicy under a quick, high-heat broil; if using leg or loin, cut the pieces uniformly and watch them closely so they do not overcook.
What can I use instead of Greek yogurt for the mint sauce?: Use a thick plain yogurt that has been strained if Greek yogurt is not available. Greek yogurt is chosen because its thickness holds the grated cucumber and chopped mint; if using regular yogurt, strain it in a fine cloth or let it sit in a sieve to concentrate the texture before mixing with cucumber and lemon.
Can I skip the cumin, coriander, and paprika?: Yes, omitting those spices is fine, but the overall flavor profile will shift. Those spices add warm, aromatic and slightly smoky notes, so without them the dish will read more directly as garlic, lemon, and olive oil–forward, which is still pleasant but less spiced.
Why didn't the lamb brown properly under the broiler?: Excess surface moisture or overcrowding usually prevents good browning. Pat the marinated cubes dry and remove excess marinade, place pieces with slight gaps or thread onto skewers with space between them, and make sure the rack placement gives direct broiler exposure so steam can escape and the surface can brown.
Why is the mint yogurt sauce watery?: Too much liquid from the grated cucumber or a thinner yogurt makes the sauce runny. Squeeze the grated cucumber thoroughly to remove excess water and use a thick Greek yogurt (or strain plain yogurt) so the sauce holds together and coats the cucumber rather than separating.
Why does the lamb feel tough instead of tender?: Overcooking or unevenly sized cubes often causes a tough texture. Cut the lamb into uniform 2.5-centimetre pieces, allow the marinade to coat each cube for the recommended time, and avoid prolonged exposure to the broiler; resting after cooking also helps the meat relax.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

Net carbs Fat Protein

3.1 gNet carbs

28.9 gProtein

37.5 gFat

0.8 gFiber

473.9Calories

Electrolytes

Na588 mgSodium

K486 mgPotassium

Mg43 mgMagnesium

Minerals

Calcium: 76 mg
Iron: 3.10 mg
Magnesium: 43 mg
Phosphorus: 296 mg
Potassium: 486 mg
Zinc: 5.47 mg
Copper: 0.198 mg
Selenium: —

Vitamins

Vitamin A: 17 µg
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): 0.191 mg
Riboflavin (B2): 0.435 mg
Niacin (B3): 9.34 mg
Pantothenic acid (B5): —
Vitamin B6: —
Folate: —
Vitamin B12: 3.87 µg

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

216.7 g per serving

9 figures are unavailable. Nothing was estimated in its place.

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Published 11 August 2026 · updated 20 August 2026

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