Grilled Lamb Kebabs with Smokey Eggplant, Basil & Feta Dip and Spicy Romesco Sauce 

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes



Grilled Lamb Kebab with Smokey Eggplant, Basil & Feta Dip and Spicy Romesco Sauce


For the grilled lamb

  • 3 pounds boneless leg of American lamb 
  • 1/2 cup plain Greek yogurt
  • 1/4 cup finely chopped dill
  • 2-3 teaspoons olive oil 
  • 1 teaspoon lemon pepper 
  • 1 tablespoon paprika 
  • 1 tablespoon garlic powder 
  • Kosher salt and pepper to taste 

Eggplant, basil & feta dip 

  • 1 large, or 2 medium-sized, eggplants 
  • 1-2 tablespoons of tahini 
  • Juice of a lemon 
  • 2 teaspoons olive oil 
  • Handful of fresh sweet basil 
  • 1/4 cup crumbly feta 
  • 1 clove fresh garlic 

Spicy Romesco sauce 

  • 1 cup roasted bell peppers 
  • 1/4 cup toasted slivered almonds 
  • 2 green onions 
  • 1 clove of garlic 
  • 2 tablespoons sun dried tomatoes packed in olive oil
  • Handful of cilantro 
  • Juice of half a lemon
  • Salt and pepper to taste 
  • 1-2 tablespoons toasted breadcrumbs (if needed, to thicken) 


Cut the leg of lamb into roughly 3-inch cubes. If you feel like a skewered kebab and have bamboo skewers, get them out and soak them in water.  

Add the lamb to a large mixing bowl and add all the remaining marinade ingredients to the bowl and mix well.  Allow to marinate for at least 15-20 minutes at room temperature or up to overnight in the refrigerator. 

Heat the grill to 400 degrees F. Place the eggplant (in prep for the dip) on the hot grill for 5 minutes before the meat.

Add the meat and sear on all sides, 2-3 minutes per side, turning the eggplant along with the meat until it’s blistered and dripping juices (about 20 minutes). Use a thermometer to test for the proper temperature*. While the meat grills, prepare the dipping sauces. 

Once the meat is grilled allow to rest 5-10 minutes before slicing. Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.


Eggplant, basil & feta dip: 

Add all the dip ingredients to the work bowl of your food processor. 

Allow the eggplant to sit on a plate roughly 5 minutes until you can safely handle it.

Remove the blistered skin, then mix the hot eggplant in the food processor with everything else. 

Transfer the warm sauce to a serving bowl and drizzle with olive oil.


The spicy Romesco sauce:

In the same food processor (no worries if it’s still got eggplant dip in it), add all the sauce ingredients. Pulse until the sauce just comes together. Transfer the sauce to a serving dish and dip the grilled lamb into it.



To serve, thinly slice the meat and serve hot with dips and herbs. This goes great into a warm pita or garlic flat bread! 

Cubed, raw lamb with marinade ingredients
Spicy romesco sauce

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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2 comments on “Grilled Lamb Kebabs with Smokey Eggplant, Basil & Feta Dip and Spicy Romesco Sauce ”

  1. I think you have the wrong directions for this recipe. You have used the directions for some unrelated recipe using different ingredients. Sure would like to use this recipe.

    1. Thanks Elaine, we appreciate the feedback! The recipe is accurate now 🙂

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