Ramadan Breaking Fast Lamb and Vegetable Skewers

Name: Ramadan Breaking Fast Lamb and Vegetable Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs (900 g) lamb shoulder or leg, boneless, cut into 1-inch cubes, excess fat trimmed; ½ cup (120 ml) plain Greek yogurt, full-fat; 3 tbsp (45 ml) fresh lemon juice; 3 tbsp (45 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; 1 tsp (2 g) sweet paprika; ¼ tsp (½ g) cayenne pepper (optional); 1¼ tsp (7 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 whole (400 g) medium zucchini, cut into 1-inch rounds, then quartered; 1 large (400 g) Japanese eggplant or small globe eggplant, cut into 1-inch cubes; 1 large (200 g) red onion, cut into 1-inch squares; 1½ tsp (3 g) ground sumac; ¼ cup (15 g) fresh mint leaves, coarsely chopped; ¼ cup (15 g) fresh flat-leaf parsley, coarsely chopped; 2 whole lemon wedges; 2 tbsp (30 ml) vegetable oil

From the MyKitchenBank Kitchen

Tender grilled lamb cubes marinated in warm spices, yogurt, and lemon juice, threaded onto skewers with charred zucchini and eggplant. A vibrant Middle Eastern favorite for iftar, finished with a sprinkle of sumac and fresh herbs. These skewers are best served warm with flatbread and cooling yogurt sauce.

Prep: 25 min
Cook: 15 min
Wait: 2 hr
Total: 2 hr 40 min
Makes: 8 skewers (2 per person)

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Ingredients

4 servings

For the skewers
2 lbs (900 g) lamb shoulder or leg, boneless, cut into 1-inch cubes, excess fat trimmed
For the marinade
½ cup (120 ml) plain Greek yogurt, full-fat
3 tbsp (45 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
4 cloves (20 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2 g) sweet paprika
¼ tsp (0.5 g) cayenne pepper (optional)
1¼ tsp (7 g) kosher salt
½ tsp (1 g) freshly ground black pepper
For the skewers
2 whole (400 g) medium zucchini, cut into 1-inch rounds, then quartered
1 large (400 g) Japanese eggplant or small globe eggplant, cut into 1-inch cubes
1 large (200 g) red onion, cut into 1-inch squares
For serving
1½ tsp (3 g) ground sumac
¼ cup (15 g) fresh mint leaves, coarsely chopped
¼ cup (15 g) fresh flat-leaf parsley, coarsely chopped
2 whole lemon wedges
For cooking
2 tbsp (30 ml) vegetable oil

Equipment (10)

Large bowl
Small bowl
Measuring spoons
Sharp knife
Cutting board
8 metal or wooden skewers (10-inch)
Large platter
Charcoal or gas grill with grate
Meat thermometer
Tongs

Steps

Before you start

Soak 8 wooden skewers in water for at least 30 minutes to prevent burning
Cut all vegetables to uniform 1-inch pieces so they cook evenly
Have your grill preheated and oiled 10 minutes before cooking
Marinate the lamb at least 2 hours ahead; 4 hours is better for deeper flavor

1
Prepare the marinade
- In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, cayenne (if using), salt, and black pepper until well combined and smooth.
- The mixture should be thick but pourable.
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Ready when: Marinade is well combined and uniform
Tip: Make sure there are no lumps of yogurt; whisk until fully smooth so the spices coat the lamb evenly
2
Marinate the lamb
- Place the cubed lamb in a large bowl.
- Pour the marinade over the lamb, stirring with a spoon or your hands until every piece is well coated.
- Cover the bowl with plastic wrap or transfer to a resealable plastic bag, pressing out excess air.
- Refrigerate for at least 2 hours, but preferably 3–4 hours, stirring once or twice if you think of it.
- The longer marinade develops deeper flavor.
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Ready when: Lamb is fully coated and has sat at least 2 hours
Tip: Don't skip this step; the yogurt's lactic acid tenderizes the lamb while the spices infuse flavor
3
Prep vegetables
- While the lamb marinates (or about 30 minutes before grilling), cut the zucchini into 1-inch rounds, then quarter each round.
- Cut the eggplant into 1-inch cubes.
- Cut the red onion into 1-inch squares, keeping the layers together so they don't fall apart on the skewer.
- Place all prepared vegetables on a large platter.
- Lightly brush or toss with a bit of olive oil, salt, and pepper if desired—this helps them char evenly on the grill.
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Ready when: All vegetables are cut into uniform pieces
Tip: Cut vegetables to the same size as the lamb cubes so everything cooks at the same rate
4
Preheat the grill
- If using a charcoal grill, light the coals and let them burn until they're mostly white with a thin gray ash (about 15–20 minutes).
- Spread them evenly.
- If using a gas grill, turn on all burners to medium-high and let it preheat for 10 minutes.
- Once hot, brush the grill grate thoroughly with oil on a folded paper towel held with tongs to prevent sticking.
- The grate should be very hot and well-oiled.
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Ready when: Grill grate is hot (a drop of water should sizzle and evaporate instantly) and well-oiled
Tip: Don't skip oiling the grate; lamb will stick if the grill is dry, even if it's hot
5
Assemble the skewers
- Working with one skewer at a time, thread the marinated lamb and vegetables onto the skewer in an alternating pattern: lamb, zucchini, onion, lamb, eggplant, lamb, repeating until you have 8–9 pieces of lamb and roughly equal vegetables on each skewer.
- Leave about ½ inch of empty space at each end for handling.
- Arrange the assembled skewers on a platter; you should have 8 skewers total.
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Ready when: All 8 skewers are assembled and ready to grill
Tip: Pack the ingredients fairly snug on the skewer so they don't rotate independently, but not so tight that you crush the lamb
6
Grill the skewersOven 160°F / 70°C
- Carefully lay the skewers on the hot oiled grill grate, arranging them perpendicular to the grate bars so they don't fall through.
- Cook for 12–15 minutes total, rotating the skewers a quarter turn every 3–4 minutes with tongs so all sides get evenly charred.
- The lamb should reach an internal temperature of 160°F (71°C) for medium doneness.
- Check by inserting a meat thermometer into the thickest piece of lamb without touching bone or the grill (if using metal skewers).
- The vegetables should be tender with light char marks.
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Ready when: Lamb reaches 160°F (71°C) internally; vegetables are tender with charred edges
Tip: Rotate every 3–4 minutes for even cooking and beautiful char; don't flip and leave it alone, or the exteriors will burn
7
Rest and finish
- Transfer the grilled skewers to a clean platter and let them rest for 2–3 minutes.
- Sprinkle each skewer generously with sumac, then scatter the chopped mint and parsley over the top.
- Serve immediately with lemon wedges on the side and warm flatbread if desired.
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Ready when: Skewers have rested and are ready to serve
Tip: Sumac adds a bright tangy flavor and beautiful color; don't skip it. Add herbs just before serving so they stay fresh and vibrant

Good to know

Tips

For the best grill marks and charred exterior, let each side of the skewer sit undisturbed for 3–4 minutes before rotating. Moving too often prevents a proper crust from forming.
If using wooden skewers, soak them in water for 30 minutes before threading to prevent them from catching fire on the grill.
Iftar often includes cooling dishes; serve these skewers alongside a yogurt-cucumber sauce (tzatziki-style) and fresh salads to balance the warm grilled flavors.
These skewers are best served immediately while still warm and the char is crispy. If you must hold them, cover loosely with foil and keep warm, but serve within 15 minutes.

Make ahead

Marinate the lamb up to 4 hours ahead in the refrigerator. Prep and cut all vegetables 2–3 hours before grilling. Assemble the skewers up to 30 minutes before grilling; cover loosely with plastic wrap until ready to cook.

Storage & reheating

Leftover skewers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the grill over medium heat for 3–4 minutes per side, or in a 350°F (175°C) oven for 8–10 minutes. Do not freeze, as the texture of the lamb and vegetables will suffer.

Substitutions

lamb shoulder or leg, boneless → beef sirloin or chicken breast, cut into 1-inch cubes. Beef will take the same time; chicken may need to be checked more frequently (it reaches doneness at 165°F / 74°C)
plain Greek yogurt, full-fat → whole milk yogurt or labneh (strained yogurt). Use the same amount; labneh will give a tangier, more concentrated flavor
ground sumac → finely grated zest of 1 lemon mixed with 1 pinch of salt. Not identical, but provides a similar bright acidity and color if sumac is unavailable
Japanese eggplant or small globe eggplant → red bell pepper or portobello mushroom caps, cut into 1-inch pieces. Bell pepper is slightly sweeter; mushroom is earthier. Both grill beautifully and cook at the same rate