Lamb and Sweet Potato Kebabs

These Lamb and Sweet Potato Kebabs feature the delicious flavors of fall.

Lamb and Sweet Potato Kebabs
Makes 12 appetizer-size portions or 4 entrée-size portions
  • ½ cup olive oil, divided
  • 1 lemon, juiced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1½ pounds leg of lamb, trimmed and cut into 1-inch cubes
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 green bell pepper, cut into strips
  • 1 small red onion, thickly sliced
  • 32 (4-inch) skewers, soaked in water for 30 minutes
  • Tzatziki Sauce (recipe follows)
  1. In a large resealable plastic bag, combine ¼ cup olive oil, lemon juice, garlic, cumin, salt, and pepper. Add lamb; seal bag, turning to combine. Refrigerate for at least 8 hours or up to 24 hours.
  2. Preheat grill to medium-high heat (350° to 400°).
  3. Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer until potatoes are just tender, 8 to 10 minutes. Drain well, and let cool for 20 minutes. In a medium bowl, toss together sweet potato, bell pepper, red onion, ¼ cup olive oil, salt, and pepper. Remove lamb from bag, discarding marinade. Thread lamb and vegetables onto skewers.
  4. Spray grill rack with nonflammable cooking spray. Place skewers on grill, and cook, turning occasionally, until lamb reaches desired degree of doneness, about 3 to 4 minutes per side for medium.

Tzatziki Sauce
Makes about 1 cup
  • 1 medium cucumber, peeled and finely chopped
  • 1 cup Greek yogurt
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill
  • Kosher salt and black pepper, to taste
  1. In a small bowl, combine all ingredients. Season well with salt and pepper.

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