Renard Bakery-Style Lamb Kebabs with Cucumber Yogurt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy marinated lamb kebabs served with warm pita and cooling cucumber yogurt, inspired by Brussels' street food scene and Renard bakery's legendary bread. This Middle Eastern-inspired grilling recipe, ready in about 47 minutes, pairs Lamb shoulder, Olive oil, Red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 12 min Serves 4 Middle Eastern cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 1 pound lamb shoulder cubes with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon cumin, 1/2 teaspoon paprika, and 2 minced garlic cloves; marinate for 30 minutes.
  2. Step 2: Thread lamb cubes onto skewers, leaving space between pieces; brush with remaining 1 tablespoon olive oil.
  3. Step 3: Grill kebabs over medium heat for 10-12 minutes, turning occasionally, until browned and cooked through with no pink inside.
  4. Step 4: While kebabs cook, whisk 1/2 cup Greek yogurt, 1/4 cup diced cucumber, 1 tablespoon chopped dill, 1/4 lemon juice, and 1/4 teaspoon salt to make the yogurt sauce.
  5. Step 5: Warm 4 pita breads until pliable, then slice in half. Serve kebabs on pita with cucumber yogurt sauce spooned on top.

Frequently asked questions

How long does Renard Bakery-Style Lamb Kebabs with Cucumber Yogurt take to make?

Total time is about 47 minutes (35 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Renard Bakery-Style Lamb Kebabs with Cucumber Yogurt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Renard Bakery-Style Lamb Kebabs with Cucumber Yogurt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Renard Bakery-Style Lamb Kebabs with Cucumber Yogurt for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Renard Bakery-Style Lamb Kebabs with Cucumber Yogurt?

Middle Eastern grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes